Spicy Curry Hummus
Spicy Curry Hummus brings the delightful flavors of Indian Curry and Hot Peppers to Greek Hummus. My family really enjoys this as a spread or as a Hummus dip.
- 1 ½ cups uncooked, dry garbanzo beans or chickpeas
- 1 black tea bag
- ½ teaspoonful salt
- 0.5 medium onion, chopped
- 4 cloves garlic - chopped
- 3 medium tomatoes, diced
- 2 tablespoons curry powder, adjust to taste
- 1 hot chilli pepper (serrano, jalapeno, thai etc) optional
- salt and pepper to taste
- 1 teaspoons brown sugar
- 1 cup chicken or vegetable broth
- Soak dried chickpeas overnight if possible. If not overnight, it will just take longer for chickpeas to get tender when cooking.
- Boil pre-soaked chickpeas with 1/2 teaspoonful salt and teabag until chickpeas are tender enough to be mashed.
- In a separate pan, fry together chopped onion, garlic and hot chilli peppers.
- Once lightly browned, add diced tomatoes, and sautee until tomatoes are saucy.
- Add curry powder and stir frequently to prevent burning.
- Add drained and cooked chickpeas and about a cup of chicken broth (or vegetable broth or water) and bring to a simmer.
- Add salt, pepper and sugar to taste.
- Once slightly cooled, pour into food processor and grind until smooth.
- Serve warm with warmed pita bread.