Curry Hummus
A creamy, protein-rich appetizer. Versatile and easy to personalize for every taste.
Ingredients
- 400 g cooked chickpeas
- 2 tbsp tahini
- 2 tbsp olive oil
- lemon juice
- 1 clove garlic
- 2 tsp curry powder
- 1/2 tsp turmeric
- coriander powder to taste
- paprika powder to decorate
- salt and pepper to taste
- cold water or some chickpea cooking water
Instructions
- For a quick version, use cooked chickpeas from a can (choose glass instead of aluminium can if possible). For a healthier version, cook the chickpeas in advance as you can use them not only for hummus but for a variety of other recipes. Always soak the chickpeas for at least 12 hours, change the water, and cook them for 30-40 minutes. Use a high-pressure cooker to reduce the cooking time.
- Remove the peel from each chickpea. This step takes a bit of extra time but will make a big difference. First, you get a creamier texture and second, you will avoid bloating (especially for Vata Types).
- Add the chickpeas and some liquid to a food processor. Start with 100 ml and add more during the process. If you have ice cubes in the freezer, add 2-3 cubes to get a fluffy result, or make sure you use cold water for a similar texture.
- Add the rest ingredients and mix it well until you get the perfect hummus.
- Serve it in a bowl with some olive oil, coriander, and paprika on top. Use it as a spread with your favorite bread or serve it with raw celery sticks, carrots, or cucumber pieces. Enjoy it!
Video
Notes
The caloric value was calculated per serving.
Recommendations for doshas:
Vata: chickpeas should be consumed in moderation. To make the recipe tolerable for a Vata type, peel the chickpeas as described in step 2, and use cumin and fennel to improve the digestion. Eating it with some warm toast bread and avoiding raw vegetables is recommended.
Pitta: to avoid bringing too much heat into the body, replace lemon juice with lime juice, and use some cilantro instead of garlic and pepper. Serve it with fresh cucumbers, which have a cooling quality.
Kapha: In order not to aggravate the Kapha element, reduce the amount of oil and add more hot spices like pepper.
Do you know what a dosha is? Find out your dosha here.