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.