Make Good Food – Curry Hummus
While our own children are grown and (mostly) out of the house, we are blessed to have friends in our circle whose children are in school, who are involved in the community of families and educators that comprise a strong educational environment. Through some of these friends we are able to provide healthy snack options, incorporating Cultured Love sauerkrauts, for teachers and other school staff who are working extra long hours during parent-teacher conference sessions periodically throughout each school year. It makes us happy to fulfill our mission by introducing fermented foods – in flavorful, colorful ways – to people who might not normally consume fermented foods.
One of the offerings we provided for the most recent session was this simple Curry Hummus, which gets its “curry-ness” from our Curryosity kraut. We introduced Curryosity in June of 2015 to help expand our line of kraut flavors and engage the palates of people who love the rich, versatile flavors of curry. We have found this kraut to be quite versatile, despite the initially perceived niche flavor profile, and many people who hesitate to try such a diverse flavor, once they try it find it to be extremely tasty. Curryosity can be added into hummus (recipe below), spread on out top of a baked potato, mixed into scrambled eggs, or eaten straight out of the package as a pickle side dish.
How do you use your Curryosity?
- 1 can chickpeas
- 1 garlic clove minced
- 1/2 tsp. salt
- 2 1/2 Tbsp lemon juice
- 1/2 cup Curryosity kraut from Cultured Love
- 1/4 cup tahini
- 1/8 cup water
- 1/8 cup olive oil
- Place the chickpeas, garlic and salt in the food processor and blend for about 20 seconds.
- Stop and scrape down the sides and processes for another 20 seconds.
- Add the rest of the ingredients, except the olive oil, and blend in processor for about 1 minute.
- While processor is running add the olive oil. Blend until smooth consistency.
- Transfer to a bowl and serve with veggies or crackers.