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How to Make Vegan Spicy Curry Hummus :)

February 1, 2010

Hummus is one of the very few things not raw, that I still incorporate in my diet.  I cook my chickpeas in a slow cooker, which heats on low around 170 degrees, so no, this not a raw hummus, but suitable for vegans, non-100% raw fooders, and fabulous people who love hummus as much as I do.  If you still buy hummus in the store, be weary of the preservatives and possible industrial materials that could be lurking in your whipped concoction which may have a pasty consistency.  The mission to make my own hummus started when I really went raw and became so sensitive to things that I would have immediate allergic reactions after eating something “toxic.” Store bought hummus always made me sneeze, immediately after! I make all kinds of hummus, but this is one of my favorite kinds, because I enjoy spicy dishes.

Ingredients:

16 oz/1 lb bag of chickpeas, pre-soaked and then cooked, 1/2 cup of extra virgin olive oil, 3 Tablespoons of yellow curry, 1 tablespoon of paprika, 2 tablespoons sea salt, red pepper to suit your pepper tolerance,  dash of cumin , juice of 3 organic lemons

Put all in high speed blender and blend until a creamy, thick consistency. Pour into bowl and sprinkle the top with thyme, red pepper, and any other seasonings you like. Keeps in fridge, use for wraps, salads, or as a dip. Enjoy!

The copyright of this recipe is owned by Esosa Edosomwan (AKA Chef Eazy E.) Permission to republish this recipe in print or online must be granted by the author in writing.

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10 comments

  1. Great video! Thanks so much for this… I am definitely going to try this.. most recipes I’ve seen for hummus included tahini, which is very high in fat. I’m interested in trying your version to see how this comes out.


    • You are very welcome! Yes mine is just as yummy and will leave you slim when your finished 🙂 Enjoy! -XoXo Raw Girl


  2. Esosa Love your recipes, but I have low vision and I find it very difficult to read the recipes w/o a magnifying glass…the print is such a light color. Anything you can do to darken the print? Many thanks!


    • Would making the text bold for the entire recipe help you? no problem at all! Thanks for reading -XoXo Raw Girl


  3. This sounds scrumptious!!! How long does it keep in fridge? Can i freeze half? I am venturing into the Raw Arena – and this is a lot for one person (even if you do eat it everyday).
    Sonia


    • Hi Sonia! It is delish so definitely try it. I would recommend if it’s just you to cut the recipe in half. We eat hummus quick in my house so it works to have a nice big bowl ready, but I know it could keep for up to a week. But its such a quick recipe to make, it wouldn’t hurt to just make what you need and make some again later. If you are venturing into raw, try to eat as much as you can FRESH! I can’t stress this enough. Its good to make some things last or in advance, so you can have them on hand later in the week. But if we are what we eat—would you rather be a fresh sexy pot of greens or a slightly wilted, defrosted pot of greens? – XoXo Raw Girl


  4. I love all the recipes on your blog. You have featured some of the most amazing beautiful anti-aging sho-roes. You’re very beautiful, yourself.

    I am from India and eating sprouts has been a part of my life ever since a child. Eating healthy is a good lifestyle commitment. Please continue to inspire the world with wonderful articles, features and recipes.

    Regards,
    Jayanti


    • Hello Jayanti! Thank you so much for your comments. Yes I will continue on…been MIA for a little while, but thankfully will be back full force very soon, with some exciting announcements to follow. Stay healthy! XoXo Raw Girl


  5. this looks awesome! I have been searching for a spicy hummus w/o tahini. I am vegan, but not raw, so do you know how much canned chickpeas I would substitute for the dry ones? thanks!


    • Hi Trista: I would highly recommend you avoid canned food…for a myriad of reasons! I am not sure how much canned chickpeas to use because I never EVER eat food out of a can. I think you can probably find a recipe that will give you an equivalent on the web though 🙂 Thank you, though because I think you’ve just inspired me to right a new post! -XoXo Raw Girl



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