Curried Chickpea Hummus
Makes about 1 ½ cups Adapted from Rebecca Katz’s Cancer Fighting Kitchen
¼ cup currants 2 cups cooked chickpeas, or 1 15 oz can, drained and rinsed ¼ cup water 3 tablespoons lemon juice 2 tablespoons tahini 3 tablespoons extra virgin olive oil, divided 1 teaspoon curry powder 1 teaspoon ground ginger ½ teaspoon salt Parsley, chopped Pistachios, chopped
Place the currants in a small bowl of warm water until they plump up.
Combine the chickpeas, water, lemon juice, tahini, 2 tablespoons of the olive oil, curry powder, ground ginger, and salt in a food processor and blend until smooth. Adjust salt and lemon to taste.
Drain the currants, add to the food processor, and pulse until just combined.
Transfer the hummus to a serving bowl, drizzle with the remaining tablespoon of olive oil, and top with pistachios and parsley.