Curried Hummus

Name: Curried Hummus
Yield: serves 6
Ingredients: 1/4 cup currants; 2 cups cooked chickpeas (see page 110), or 1 15-ounce can, drained, rinsed, and mixed with a spritz of fresh lemon juice and a pinch of sea salt; 2 tablespoons water; 2 tablespoons freshly squeezed lemon juice; 1 tablespoon tahini; 1 tablespoon extra-virgin olive oil; 1 teaspoon curry powder; 1 teaspoon ground ginger; 1/2 teaspoon sea salt

December 9, 2011

Sometimes I feel like the United Nations is meeting in my kitchen. This time around it’s India and Lebanon at the table. It sounds exotic, but this is really just a nice, simple hummus (that’s the Lebanese part) with a zingy curry buzz (hello, Sri Lanka). Chickpeas are rich in protein and essential amino acids for keeping the body strong, while the sesame seeds in the tahini have high levels of anticancer phytochemicals; and since the seeds are ground into a paste, they’re easy to digest.

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