Ingredients
- 1/4 cup currants
- 2 cups cooked chickpeas, or 1 15-ounce can, drained and rinsed
- 2 Tbsp water
- 2 Tbsp freshly squeezed lemon juice 1 Tbsp tahini
- 1 Tbsp extra-virgin olive oil 1 tsp curry powder
- 1 tsp ground ginger
- ½ tsp sea salt
Directions
Place the currants in a small bowl of hot water to soak and plump up. Combine the chickpeas, water, lemon juice, tahini, olive oil, curry powder, ginger, and salt in a food processor and process until smooth. Transfer to a mixing bowl and adjust the seasoning to taste. Add a spritz of lemon if it needs a little extra zing.
Before serving drain the currants thoroughly and stir them into the hummus. Serve with chopped, raw vegetables or whole grain crackers or toast.
Per serving: Calories 180; Total fat 5.7 g, Carbohydrates 27 g, Protein 7 g, Fiber 7 g, Sodium 630 mg
Recipe from The Cancer-Fighting Kitchen by Rebecca Katz, 2009