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Curried Chickpea Hummus

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

  1. Place the currants in a small bowl of warm water until they plump up.

  2. 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.

  3. Drain the currants, add to the food processor, and pulse until just combined.

  4. Transfer the hummus to a serving bowl, drizzle with the remaining tablespoon of olive oil, and top with pistachios and parsley.

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