Here’s a great twist on a classic houmous to have on hand. It makes a great snack with cucumber and flatbread or as part of a larger spread. You can also use it in a more elaborate composed dish such as our Bombay Cauliflower. We love to use it as a sandwich filling. in a naan bread or chapatti wrap with mounds of crunchy veg, some lime pickle for a bit of heat and a dollop of thick yoghurt.
CURRIED HOUMOUS – MAKES 325 GRAMS
- 30g fresh lemon juice (about 1/2 a lemon)
- 30g Tahini paste
- 4g Fresh garlic, peeled (about 1 small clove)
- 2.5g Salt
- 20ml Fussels extra virgin rapeseed oil
- 20g Fresh turmeric, peeled & finely grated
- 2 tsp Chief curry powder
- 250g Drained Chickpeas
- Ice water
Gently fry curry powder & grated turmeric in oil in a pan until fragrant.
Puree garlic, lemon juice, salt in a food processor then add the fried curry powder and oil.
Add the chickpea to the food processor and puree until smooth. Add ice water to achieve the consistency.