Curry Hummus

This curry hummus has a pleasant balance of sweetness and salt. Not only does it make a great dip for corn chips or vegetables, it makes a great sandwich spread and burger topping. It could also be used as a salad dressing by thinning it out with a little more oil or water.

The curry powder you use in this recipe will affect the outcome. You can go for a milder or hotter curry powder or even curry paste would be great. Just taste as you go along and tweak if necessary.

Ingredients

• 3

  cups

  Cooked Chickpeas

• 2

  cloves

  Garlic

• 2

  Tbsp

  Lemon Juice (about 1/2 juicy lemon)

• 1/2

  cup

  Water

• 1/4

  cup

  Tahini

• 1/4

  cup

  Olive Oil

• 2

  tsp

  Sea Salt

• 2

  Tbsp

  Honey

  (use other liquid sweetener to make it fully vegan)

• 1

  Tbsp

  Curry Powder

• 1/2

  tsp

  Cumin

• 2

  tsp

  Turmeric

• 1/8

  tsp

  Cayenne

• Combine all ingredients in a food processor and blend until smooth. Stop and scrape down the sides if necessary. Store in an airtight container and refrigerate for up to 2 weeks. Yields about 3 cups.