My husband does not like chickpeas. Many hummus experiments have been performed to experiment in making it without or minimizing the chickpeas – edamame, “everything bagel,” or ginger & cilantro). The persistence is to please my husband who loves the traditional stuff. Well, he does like hummus, just not chickpeas. I don’t know. I’ll have to ask him to get the full story. This time I changed it up a little with yellow curry and jalapeno.
JALAPENO 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.
Serve with crackers or pita chips.
- 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.
- Serve with crackers or pita chips.