Caribbean Curry-Spiked Hummus

Caribbean Curry-Spiked Hummus

Hummus packs such a flavorful wallop because it’s so darned easy to make. We especially like it spiked with some of our Fat Cat Caribbean Curry Scotch Bonnet Pepper Sauce, which gives it a complex twist and spicy finish.

Caribbean Curry-Spiked Hummus Recipe

By Fat Cat Gourmet
Cook time: 10 min

Ingredients

  • 1 can of garbanzo beans (appx. 15 oz.), drained
  • 1 tablespoon of cumin seeds, toasted, or 1 teaspoon of ground cumin
  • 3 large cloves of garlic, peeled
  • 2 tablespoons of tahini or sesame paste
  • 2 tablespoons fresh parsley, chopped
  • Juice of 1 lemon
  • 1/3 cup extra virgin olive oil, plus 1 tablespoon (for garnish)
  • 1 – 2 tablespoons of Fat Cat Caribbean Curry Scotch Bonnet Pepper Sauce (depending on desired level of spiciness)
  • Pinch of paprika (for garnish)
  • Salt and pepper to taste
  • Pita chips

Instructions

  • Toast cumin in a dry pan until fragrant, about 30 seconds over medium heat.
  • Add garlic, cumin, tahini, garbanzo beans, parsley and1 tablespoon of Fat Cat Caribbean Curry Scotch Bonnet Pepper Sauce into a food processor and blend until all ingredients are pulverized and combined, about 1 minute.
  • With processor still going, stream in the olive oil until the mixture takes on a creamy consistency, about 1-2 minutes more.
  • Add lemon juice and adjust salt and pepper to taste. Also, add more Fat Cat Caribbean Curry Scotch Bonnet Pepper Sauce if more spiciness is desired. Blend to combine.
  • Scoop into serving bowl. Garnish with a sprinkle of paprika and drizzle with remaining olive oil. Serve with pita chips.
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