Curried Hummus

1. 1

   Place the currants in a small bowl of hot water to soak and plump up.

2. 2

   Combine the chickpeas, water, lemon juice, tahini, olive oil, curry powder, ginger, and salt in a food processor and process until smooth.

3. 3

   Transfer to a mixing bowl and do a FASS check.

4. 4

   Add a spritz of lemon if it needs a little extra zing.

5. 5

   Before serving, drain the currants thoroughly and stir them into the hummus.

6. 6

   For a time-saving trick, buy a 16-ounce container of premade organic hummus at the market and add curry powder, ginger, lemon juice, and currants, as above.

7. 7

   This is a wonderful way to spice up a store-bought snack.

8. 8

   Store in an airtight container in the refrigerator for 5 to 7 days.

9. 9

   (per serving)

10. 10

    Calories: 180

11. 11

    Total Fat: 5.7g (0.7g saturated, 2.6g monounsaturated)

12. 12

    Carbohydrates: 27g

13. 13

    Protein: 7g

14. 14

    Fiber: 7g

15. 15

    Sodium: 630mg

* Per serving · 4 servings · Values may vary.

No additional tips available.