+GF +SF
If lemon and curry had a baby, it would be this hummus. The marriage of those two flavors is incredibly bright and delicious. It’s slightly tangy from the lemon, and then earthy and warm from the curry and cumin. We suggest serving this with cucumber slices to add a crisp and fresh bite. —LM + AM
SERVES 6 TO 8
1 (15-oz [425-g]) can chickpeas
1 tsp baking soda
2 tsp (5 g) ground curry
1 tsp ground cumin
1 tsp fine sea salt
Pepper, to taste
2 tbsp (30 ml) plus 1 tsp lemon juice
1 clove garlic
3 tbsp (45 ml) extra-virgin olive oil (add more for creamier texture)
SERVING OPTIONS
Toasted pita chips
Carrot sticks
Celery sticks
Slices of sweet bell pepper
Drain and rinse the chickpeas. Then put them in a food processor with the remaining ingredients and process until smooth and creamy. Serve with pita chips, carrot sticks, celery sticks and pepper slices.