Happy International Hummus day! However, if you eat plant-based….let’s be honest…most every day is hummus day. It’s just so healthy, delicious, and versatile!
This curry hummus is our favorite right now. It makes regular hummus seem so boring! The curry and jalepeno combo, coupled with some subtle sweetness from a date and the tang of lime juice is an amazing marriage of flavors. You HAVE to try it! Not once, but TWICE while testing this recipe we ate this hummus as our main meal. Yep, hummus with bread and veggies for dinner. Twice. No complaining here. Can’t say I won’t do that again.
My heart truly goes out to anyone who doesn’t like hummus. It’s one of the most nutritious dips that exists! It adds creaminess and flavor without any oil or processed ingredients. It takes bread and veggies up several notches. (Try it with Homemade Whole Wheat Pita bread!!)
I didn’t try hummus until I was 12 years old. I still remember trying it. One of my leaders at church brought it to a Wednesday-night activity. I was skeptical but thought it was fine. Little did I know I’d be writing a blog post about it years later, feeling sorry for anyone who doesn’t like it!
I think one of the main hold backs to making hummus is tahini. It can be an intimidating ingredient. What is it? Is it worth the price? Where do I find it?
Tahini is simply ground-up sesame seeds. That’s it. For a long time I skipped the tahini because I am a super cheapskate when it comes to grocery shopping. Hummus is still yummy without it, so don’t let tahini keep you from homemade hummus! However, it will never be as creamy or rich without tahini, which gives it nutritious fats and depth of flavor. You can find tahini next to the peanut butter in most grocery stores, or in the foreign foods aisle. It’s even at my Walmart, so chances are it’s at your favorite grocery store, too. It lasts a long time without going bad, so buy a jar and you’ll have plenty for homemade hummus for months.
Happy hummus making!
A delicious twist on regular hummus with a hint of heat from jalepeno. Smooth, creamy, easy, addicting!
- 1 can garbanzo beans (or 1 1/2 cups, cooked)
- 2 cloves garlic, minced
- 4 tbsp lime juice
- 1/4 cup tahini
- 1/4 cup cold water
- 1-2 tbsp roughly chopped jalepeno
- 1 date, roughly chopped (you could probably use a touch of sugar or honey instead, but I haven't tried it).
- 1/2 tsp salt
- 1 tsp curry powder
In a food processor, add the lime juice, garlic, water, tahini, jalepeno, and date. Process until smooth, white, and fluffy (about 1 or 2 minutes).
Add the garbanzo beans, salt, and curry powder. Process until smooth. Add 1/4 cup more water if you like your hummus a little thinner.
Taste and adjust flavors to your preference. Add more jalepeno, salt, or curry powder until flavors are strong to your preference. Garnish with jalepeno or cilantro, if desired.
Serve with pita bread, crackers, or fresh vegetables. Keeps well in the fridge for up to a week.