i’d like to begin this post by saying this is the easiest recipe in the history of all things i’ve made. i would also like to point out, with that being said, i don’t want people to think i’m not very serious about hummus. good homemade hummus can be executed easily, but it ain’t like any of that grocery store stuff… the taste is very different, at least with all the homemade hummus i’ve tried.  i have grown to prefer it, and i imagine you would too.

i have found that there are many of you out there who don’t like curry and i think you’re all doofuses. it is so good! what are you thinking?! you are missing out on so much! if you are finally feeling adventurous, this is a good break-yourself-into-curry recipe because it’s different and not vegetables-soaked-in-a-thick-sauce dish, nahmean?

1 16oz. can chickpeas, drained and washed

1 large or 2 small garlic cloves, minced

1/2 c. olive oil

1/4 c. tahini (bonus recipe: make your own! 2 tbs. vegetable oil-1/2 c. sesame seeds pureed in a blender!)

juice of 1/2 lemon

2 tbs. yellow curry powder (or to taste, i like a lot)

1 tsp. cumin 

1/2 tsp. corriander 

salt and pepper to taste

1-2 tbs. water, to achieve the right consistency

throw all ingredients in a bowl, then mash or puree in a blender. add water only if you feel you need it.

making the coolest hummus: i’ve done 1 other hummus recipe before (i will link it here soon) which was waaaay more traditional. THIS though… this has knocked my socks off. so easy! and great! I did a little mashing/blender work to get the chunky consistency you see. i also have enough hummus to freeze (yes, this freezes well) and still have tons for snacking this week. WOO SNACKS!