JALAPENO CURRY HUMMUS

March 19, 2015

I do not like chickpeas proper. Many hummus experiments have been performed just to avoid or minimize them (edamame, “everything bagel,” or ginger & cilantro). The persistence is to please my husband who loves the traditional stuff. After enduring so many variations, bless his heart, he sweetly suggested we just make the classic kind. Do not get me wrong, the others are good, but if you are wanting the plain original it is a little bit torture to have not quite the thing you love over and over and never the real deal.

This time, I set out to do it. But I still had to change it up a little with yellow curry and jalapeno. That is the life of being married to a food blogger, I suppose.

JALAPENO CURRY HUMMUS from Rachel SchultzJALAPENO CURRY HUMMUS
Serves about 2 cups

30 ounces chickpeas
4 limes, juiced
2 tablespoons olive oil
1 teaspoon salt
3 cloves garlic
1 tablespoon curry powder
1 jalapeno

Pulse ingredients together in a food processor.

JALAPENO CURRY HUMMUS from Rachel Schultz

Serve with crackers or pita chips.

JALAPENO CURRY HUMMUS from Rachel Schultz

JALAPENO CURRY HUMMUS
 
Author:
Ingredients
  • 30 ounces chickpeas
  • 4 limes, juiced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 3 cloves garlic
  • 1 tablespoon curry powder
  • 1 jalapeno
Instructions
  1. Pulse ingredients together in a food processor.
  2. Serve with crackers or pita chips.

 

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Comments

  • Rachel

    Can you use jalapenos from a jar?

  • Rachel

    You may not love hummus (or like it at all) but trust me when I say this is your best hummus to date. I am a sucker for curry anyway, so this is perfect for me! Just wanted to let you know your efforts are appreciated! :)

  • Carrie

    I stumbled across your blog, and I just have to tell you how much I love it. I have been so bored with cooking for my family, and you are making me excited to cook again.

    • Rachel Schultz

      Thank you Carrie!

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