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.