This curried hummus is going to rock your socks! It’s got all of my favorite things going on: spicy ginger and curry flavors with rich, creamy coconut milk to balance it out. It’s perfect for when you’re feeling worn out and snacky – just dump the ingredients into the blender, puree, and eat. I love dipping chips, crackers, and veggies into my Magical Curried Hummus!

Magical Curried Hummus

 

Save Print

Prep time

10 mins

Total time

10 mins

 

Magical Curried Hummus is rich, decadent, and so, so flavorful. And it only takes 10 little minutes to make it in your blender!

Author: Becky Striepe

Yield: 8 servings

Ingredients

• 1 15 ounce can chickpeas drained
• ¼ cup roasted red pepper
• ½ cup sliced carrot You don't have to mince, but your blender will have an easier time if you at least precut them a little bit.
• 2 cloves garlic
• ½ cup coconut milk
• 1 teaspoon red curry powder
• ½ teaspoon turmeric
• 1 tablespoon lemon juice
• ½ teaspoon sea salt
• 1 teaspoon toasted sesame oil optional, for drizzling

Instructions

1. In your blender or food processor, combine everything but the sesame oil. Puree until smooth.
2. Transfer to your serving bowl, drizzle with sesame oil, and devour!

3.5.3226

A version of this post originally appeared on Glue & Glitter. Reprinted here with permission.

The post Magical Curried Hummus appeared first on Chic Vegan.

And while this recipe puts a Mediterranean spin on hummus, one of the great aspect of hummus is that once you have the base you can flavor it up anyway that tempts your taste buds.

Ingredients

• 1 (14-ounce) can of quartered artichoke hearts, drained and chopped
• 1 (14-ounce) can of hearts of palm pieces, drained and chopped
• 1–2 smashed garlic cloves (to taste)
• 2 tablespoons tahini (some stores sell flavored tahini which is also a great way to add in rapid pizazz)
• 1 lemon, juiced (if you are not a big lemon person use juice of 1/2 lemon or omit.)
• 1–2 tablespoons (to taste) each: fresh chopped  or dried oregano, fresh chopped or dried parsley, fresh chopped or dried cilantro, and fresh chopped or dried rosemary (you can also use an Italian seasoning mix.)
• 2 tablespoons rich tasting olive oil (don’t use a light oil – you want that great olive oil flavor or you can use a nut oil or infused oil, but you actually want that rich flavor to come through)
• 1 teaspoon sesame oil (Note: Sesame oil is a big flavor, if you are not fond of sesame oil use 1/2- 1/4 teaspoon or omit.)
• 1/2 teaspoon each of freshly ground black pepper and freshly ground pink Himalayan salt or other healthy salt
• Dash of cayenne powder, to taste (Go light this is powerful stuff! You can always add but you can’t take away.)
• 1/2 – 1 teaspoon of cumin powder, to taste
• 1/2 – 1 teaspoon of smoked paprika powder, to taste
• For topping: One to two tablespoons of pine nuts, crushed (Note: if you are on a nut free diet you can use sunflower seeds or pumpkin seeds or omit.)

Preparation

• Place all of the ingredients in a food processor.
• Pulse on the chop setting to start incorporating the ingredients and breaking things down. Change to chop setting for about 15-30 seconds. Stop and scrape down sides. Taste to assess whether you are happy or if it needs “anything” such as additional oil, salt, spices. If you’re happy with the flavor, you are done.  Or add more spices or oil as needed and pulse. Be careful not to over process. You want to keep this thick and not let it start getting watery.
• Place hummus into a bowl, top with crushed pine nuts, and serve with cut up veggies, veggie chips, cut up toasted pita wedges, or serve in endive topped with sliced olives. The possibilities are endless!  To store place in an air tight container and keep in the fridge for 3-5 days.

This recipe offers a Mediterranean take on hummus but you can omit the oregano, rosemary and lemon to have a base that can be flavored up  with a countless array of add-in toppings or taste enhancers such as:

• Chopped sun-dried tomato and chopped fresh basil
• Additional sesame oil and sesame seeds
• Chopped canned or fresh roasted red pepper, one chopped chipotle pepper in adobo, dash of hot sauce, and cilantro
• Two tablespoons of chopped green and black olives, added chopped rosemary and garlic
• Roasted garlic and onions, cooled and chopped, added rosemary and oregano

The next time you have a hangry attack reach for those cut-up veggies and dip into a no-carb, no-guilt, no-gluten snack that will fill you up but won’t weigh you down!

The post Mediterranean No-Bean “Hummus” appeared first on Chic Vegan.

Lots of Garlic Hummus

Makes 4 servings / Ease Factor 1

Ingredients

• 1 cup chickpeas (garbanzo beans), drained and rinsed
• ¼ cup plus 2 tablespoons filtered or spring water, plus more as needed
• 5 cloves garlic, chopped
• 2 tablespoons sesame tahini
• 2 tablespoons freshly squeezed lemon juice
• ½ teaspoon chili powder, plus more for garnish
• ¼ teaspoon sea salt

Preparation

Put all of the ingredients in a blender and process until smooth. Add a bit more water if needed to achieve desired consistency. Transfer the hummus to a pretty bowl and sprinkle the top with a pinch more chili powder, if desired, for a festive presentation.

Recipe from Laura Theodore’s Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet © Laura Theodore (Jazzy Vegetarian, LLC 2015), reprinted by permission.

The post Laura Theodore’s Lots of Garlic Hummus appeared first on Chic Vegan.

Roasted Garlic Black Bean Hummus

Ingredients:

• 2 cups dry black beans
• 1 garlic bulb
• 2 teaspoons dried oregano
• 2 teaspoon Homemade Season Salt
• 1/4 cup unsweetened almond milk

Preparation:

1. Soak dried beans overnight, rinsing once during the process. Dump water and rinse both the beans and pot. Put beans back into the pot with enough water to cover beans. Bring to a boil then lower heat and put lid on skewed. Let cook until beans are soft.
2. Roast garlic for 45 minutes wrapped in foil or parchment paper. Cut top of bulb of garlic and drizzle with a little oil and sprinkle black pepper. Let beans and garlic cool – you need to be able to squeeze the garlic out without burning your fingertips off.
3. Squeeze the roasted garlic out of the bulb. Place beans, garlic and spices into food processor.
4. Start the food processor, and add the almond milk a little at a time until everything is blending. It won’t be super-smooth, but it will be smooth enough to scoop up with veggies.
5. Enjoy!

The post Recipe: Roasted Garlic and Black Bean Hummus appeared first on Chic Vegan.

Spicy Peanut Butter Hummus

Ingredients

• 2 cans garbanzo beans
• 1 jalapeno, washed and chopped
• 1 tablespoon sesame oil
• 3 tablespoon peanut butter
• 2 tablespoon lemon juice
• 3 tablespoon light almond milk
• 1 teaspoon ginger
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper

Preparation

1. Drain garbanzo beans and dump into food processor.
2. Add rest of ingredients.
3. Turn on processor and let go until completely mixed.  Scrape sides if necessary.
4. Enjoy!!

The post Recipe: Spicy Peanut Butter Hummus appeared first on Chic Vegan.