I love creating new variations of hummus, and with having so much extra time on my hands right now, experimenting with recipes is what I have been doing. What’s your favourite hummus?
Start off by sauteing the onions, garlic, ginger, and curry leaves until they are brown. You can also add a cinnamon stick when cooking the aromatics, but it’s not necessary. Make sure that you remove the cinnamon stick before putting everything in the food processor.
Next I peeled the skin off the chickpeas. You don’t need to do this, but it does make the hummus have a smoother consistency.
Add everything to the food processor, and pulse until it is smooth. You can serve it with veggies or gluten free naan!
Tikka Masala Hummus
A creamy hummus that is full of flavor
- 1 tsp Extra Virgin Olive Oil
- 1 Onion
- 4 cloves of Garlic
- 2 Tbsp Grated Ginger
- 3 Curry Leaves (dried)
- 540 ml Chickpeas
- ¼ Cup Cilantro
- ¼ Cup Coconut Cream (solid part in canned coconut milk)
- 3 Tbsp Canned Tomatoes
- 1 tsp Garam Masala
- 1 tsp Ground Cumin
- ½ tsp Ground Turmeric
- ⅛ tsp Chili Powder
Heat up the oil in a skillet, and saute the onions, garlic, curry leaves, and ginger.
Add everything to a food processor, and puree until smooth. Enjoy with fresh vegetables.