Monday, 14 May 2012

Sweet Curry Hoummous.

Recently one of my favourite flavour combinations is curry with a sweetener like sugar or syrup. The sweetness enhances the diverse curry flavours.
Today I made a hoummous variation with this:

- 1 big can chickpeas
- juice of 1 lemon
- 2 tblsp olive oil
- 1 tsp paprika
- 1 tsp cumin
- 2 tsp currypowder
- 1 tblsp agave syrup
- dash of salt
- pepper
- fresh koriander

Mix chickpeas with spices, lemon juice and olive oil in a big bowl and puree with a hand blender and add some water bit by bit if necessary. When the hoummus is a smooth paste add the agave syrup and mix once again for a few seconds.
Stir in some fresh koriander leaves (and/or parsley) with a fork and serve. Fill leftovers in a airtight container or glass and it will keep for a few days if you really can resist this pretty tasty hoummous for so long (which I don't believe actually, but just for your information).

Curry colour and total cat sweetness.

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