Curried Hummus

I love hummus, well it’s hard to find someone who doesn’t, but it’s never filling enough and usually the shop bought ones are quite sweet or just plain bland. This humus is not only filling but has a satisfying taste that only a good homemade version can provide. Be generous with the chilli and man up; don’t forget that the carrot will offset the heat a little. Only good bread will suffice for this dip with attitude and yeah you better butter it.

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  What you need:

  
  

  • 1 400 g of chickpeas (I used tinned)
  • 1 chilli
  • 1 large onion
  • 1 large clove of garlic
  • 1 heaped tsp of garam masala
  • 1 tsp of turmeric
  • A small bunch of coriander
  • 1 tsp of runny honey
  • 1 lime

  
  

  Crudités

  
  

  • Bread
  • 1 Carrot

  
  

  How to make it:

  
  

  1. Peel and slice the onion into thin strips and fry on a medium high heat in a little olive oil, with a pinch of salt. Adding salt at this stage to the onion will decrease the cooking time.
  2. Once the onion has started to take on some colour add in finely chopped chilli and garlic and fry for a further few minutes until the garlic starts to taken on a golden colour. At this point add in the spices and stir for a minute on the heat to toast them. Then remove the pan from the heat allowing the onion to cool.
  3. Once cooled add the onion spice mix to a blender along with the honey, 50 ml of cold water, the juice of a lime, seasoning and coriander, not forgetting to add in the all-important chickpeas too. Blend until smooth-ish - I like some texture to remain. Scrape the hummus out of the blender into a sealable container and cool in the fridge for a minimum of 20 minutes.
  4. Serve with toasted bread and carrot batons.