- Ready In:
- 2 (15 ounce) cans chickpeas, drained and rinsed (or 3 cups homemade chickpeas)
- 4 tablespoons tahini
- 4 tablespoons fresh squeezed lemon juice
- 2 tablespoons agave nectar (or honey, if you don't have agave)
- 1 teaspoon turmeric
- 2 teaspoons curry powder
- 3 garlic cloves (or more to taste)
- 1 serrano peppers (to taste) or 1 jalapeno chile (to taste)
- 1 teaspoon salt (I use Kosher or Sea Salt)
- 1⁄2 teaspoon black pepper
- 1⁄4 cup water (More if needed to make a smoother texture.)
- 1 cup golden raisin (optional)
- 1⁄4 cup chopped cilantro (garnish)
- In a food processor, blend chickpeas, tahini, lemon juice, agave, turmeric, curry, garlic, chile, salt, pepper, and water until smooth.
- Once the hummus is smooth, add the raisins and pulse in the food processor until evenly distributed. *Don't over process the raisins*.
- If using raisins, you may want to cut back on the agave. Just use your judgment and personal preference. Same with the chile. I like it spicy, so I use more.
- If using cilantro, stir in by hand or just sprinkle over the top.
- You can easily cut this recipe in half.
- Store in the refrigerator.
- This is good with celery, carrots, all colors of bell peppers, spread on naan, pita chips, use in sandwich or wrap, etc.
- This recipe makes approximately 24 (2-tablespoon) servings (3 cups).
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