Sweet&Lor

Coriander and curry homemade hummus

Who at this point does not know hummus? It has become an extremely popular recipe, beloved by vegetarians, vegans and meat eaters alike. I fell in love with hummus when I first tried it from one of the many turkish supermarkets in Berlin. Homemade, creamy, unlike any massed produced hummus I had ever tried before, it opened my eyes to how easy it was to make myself. And shortly after, I started experimenting with new flavours, which you can read all about further down on the Bonus Tips section.

Whether you combine it with crackers, with bread (dreamy warm flatbread with sesame seeds perhaps…), with veggie sticks, you can choose if you turn it into a full meal or just an in between hours snack. And it is easy and quick to make, what else can you possibly ask for?

So this is my story with hummus: I didn’t try it until I was well into my 20’s (in case you’re wondering, I’m 32), and I didn’t make my own until two years ago. But ever since then, I’ve become a big fan of making it myself as opposed to buying the ready made. It’s a quick recipe, easy to make, there’s no cooking or baking involved, and it’s healthy! I mean, what else, right? I love it especially in the summer, when the last thing on my mind is spending a long time in a hot kitchen sweating through my clothes. Instead, I get to whip this up and eat it with veggies and some bread while watching something on Netflix propped up on the couch. Sound good? Then move onto the recipe!

  • 400g canned chickpeas
  • lemon juice
  • 2 tbsp olive oil
  • 1-2 garlic cloves
  • salt and pepper
  • 2 tbsp tahini
  • 1 tbsp sweet paprika powder
  • fresh coriander leaves, washed
  • curry powder
  1. Drain the chickpeas reserving the liquid, as you will need it later on.
  2. In a blender, purée the chickpeas together with the olive oil, tahini, garlic cloves, sweet paprika, coriander and curry.
  3. Add some of the aquafaba (liquid from the canned chickpeas) and blend until it has a smooth spreadable consistency.
  4. Salt and pepper to taste, and some lemon juice (I like it tangy!).
  5. Serve cold with veggie sticks and/or crackers.

 

BONUS TIPS:

  • Cilantro and curry are what makes this recipe so special. If you give these two ingredients a pass, you’ll end up with the basic hummus recipe which is a classic delicacy.
  • There’s a vast amount of ingredients that go well with hummus: beetroot, sundried tomatoes, harissa powder to make it spicy, bell pepper, artichokes, and a long list of etc.