Curried Hummus

• 1/4 cup currants
• 2 cups cooked chickpeas (see page 110), or 1 15-ounce can, drained, rinsed, and mixed with a spritz of fresh lemon juice and a pinch of sea salt
• 2 tablespoons water
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon tahini
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon curry powder
• 1 teaspoon ground ginger
• 1/2 teaspoon sea salt

1. Place the currants in a small bowl of hot water to soak and plump up.
2. Combine the chickpeas, water, lemon juice, tahini, olive oil, curry powder, ginger, and salt in a food processor and process until smooth.
3. Transfer to a mixing bowl and do a FASS check.
4. Add a spritz of lemon if it needs a little extra zing.
5. Before serving, drain the currants thoroughly and stir them into the hummus.
6. For a time-saving trick, buy a 16-ounce container of premade organic hummus at the market and add curry powder, ginger, lemon juice, and currants, as above.
7. This is a wonderful way to spice up a store-bought snack.
8. Store in an airtight container in the refrigerator for 5 to 7 days.
9. (per serving)
10. Calories: 180
11. Total Fat: 5.7g (0.7g saturated, 2.6g monounsaturated)
12. Carbohydrates: 27g
13. Protein: 7g
14. Fiber: 7g
15. Sodium: 630mg

currants, chickpeas, water, freshly squeezed lemon juice, tahini, extravirgin olive oil, curry powder, ground ginger, salt

Taken from www.epicurious.com/recipes/food/views/curried-hummus-379249 (may not work)