Bright and tangy lemon, and savory curry, with sharp pieces of red onion and fresh cucumber, oh mama! As if hummus could get any better, it just kinda did.
The story goes like this….There was a hangry lady who was craving something savory, creamy, and substantial. If she didn’t get food into her body fast, a major meltdown was bound to occur. As she frantically searched her cabinets for something to satisfy her roaring stomach, she spotted a lone can of chickpeas hiding between numerous cans of black and red beans. Suddenly, visions of hummus began swirling through her head. Then, she made the tangiest, most savory hummus she'd ever had. She spread it on thin layers of European style whole wheat bread, and topped it with crisp cucumber, juicy tomato, and peppery arugula. She ate, and ate, and ate, and her hangry disposition changed back to happy. The end.
That hangry lady was me – in case you didn’t figure that one out. 😉 This story is a lesson in what can happen when you don’t stock your kitchen with processed food; you have to actually make something to eat. When I saw the can of chickpeas I knew that hummus was the perfect thing to calm my hunger pangs. It’s easy and fast to make, it’s healthy, and it’s so satisfying.
You’re going to love this lemon curry hummus. The tanginess of the lemon and the earthiness of the curry go so beautifully together. There’s also a burst of spicy garlic in the hummus, and when you add the raw red onion and the fresh cucumber, it’s vegan perfection in a bowl.
If you want your hummus to be really smooth and creamy you’re going to need to add some olive oil, but, if you’re not into oil, and you don’t mind a drier, less cohesive texture, then leave it out. Personally, I love olive oil and haven’t bought into the “oil is bad” hype, so I put a few teaspoons in to make it nice and creamy.
Another thing that will make your hummus super creamy is removing the skins. Once you rinse the brine off of the beans, put them on a paper towel and then put another towel over them. Gently roll your hands back and forth over the beans. When you lift the top layer of paper towel you’ll see that the skins have rolled off. You might have to remove some of the skins individually, but that’s easy, just gently pinch and the skin will come off.
Lemon curry hummus makes a fantastic sandwich. I found some thinly sliced European whole grain bread at the supermarket this week so I made little tea sandwiches. I spread a liberal amount of hummus on a square of bread, then topped it with cucumber, tomato, and arugula. Yum, those little sammies were so good. I ate more than I probably should have, but then again, maybe I didn’t eat enough. Who’s to say?
I ate the rest of the hummus later in the day with a good supply of carrot sticks. Dip and eat, dip and eat….
Make this lemon curry hummus and make a sandwich, or a wrap, or just use it as a dip with veggies, you’ll be so happy that you did.
What I used to make this hummus.
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Lemon Curry Hummus
- 16 ounce 439 g chickpeas,
- 1/4 cup olive oil or tahini See Note
- 3 tablespoon 45 ml lemon juice
- 1 tablespoon 9 glemon zest
- 1 teaspoon baking soda
- 2 teaspoon 5 g ground curry
- 1 teaspoon ground cumin
- 1 teaspoon finely ground sea salt
- Pepper to taste
- Pour the chickpeas with the juice into a small bowl and stir in the baking soda, let sit for 15 minutes. This will create a fluffier hummus.
- Drain the chickpeas and put in a blender (this will make the hummus even creamier because it creates more air bubbles) or a food processor with the remaining ingredients and process for approximately 2 minutes, or until smooth and creamy.
- Serve with pita chips, carrots, celery, and bell pepper, or spread on a wrap.