Saturday, February 28, 2015
CURRIED CASHEW HUMMUS
I have vegetarian children who like hummus so I created this one with cashews instead of tahini because I usually have them on hand and never have tahini. I always make a double batch when they come because they love it and so do I. It has just a touch of curry and thus a very creamy mellow taste. It is super simple.
1. Grate 1 clove of garlic in a little frying pan with 1 T. olive oil until it starts to brown just a little.
2. Drain about half the water from a can of garbanzo beans. Put it into a food processor or blender. You might need more of the liquid depending on the brand. Walmart's brand has lots of beans and I use all but about 1 T. of the liquid.
3. Add the garlic with the oil, 1/4-1/2 tsp. curry powder to taste and 1/2 C. of salted cashews and some generous grates of black pepper. Blend until smooth.
4. Put into a bowl with some drizzles of olive oil and some celery leaves chopped fine if desired. Serve with chips, crackers or veggies.