Spiced Hummus

Spiced Hummus

This is a tasty variation of homemade hummus. It’s great for spiceing up your veggies or using as a spread in your wraps and sandwiches.

 

INGREDIENTS

1 Lemon, juiced

⅓ C Tahini

1 Can of pre-cooked chickpeas (save some of the aquafaba from the can to add to the mixer, and ideally, give the chickpeas a quick boil with water and 1 tsp of baking soda. This will break down the shell so you don’t have to peel them.)

1 clove of Garlic, minced

2 ½ tablespoons (30 ml) extra-virgin olive oil

1 ½ tsp Brick Lane Takeaway

½ tsp Red Curry Paste *Optional

½ – 1 tsp Salt (depending on your preference)

3 (+/-) TBSP Aquafaba

Dash of hot sauce, crushed chillies or cayenne for extra heat *Optional

DIRECTIONS

1. Mix the tahini and lemon juice in a food processor or stand blender, stopping to scrape down the sides as needed.
2. Once well combined, add half of the water, as well as the minced garlic and ½ tsp of salt.
3. Add the chickpeas, Brick Lane Takeaway, red curry paste (if using), and olive oil, and continue to blend (stopping to scrap the sides as needed). If the consistency is too thick, add small amounts of aquafaba.
4. Add a bit of heat, if desired, but add a dash of hot sauce, crushed chillies or cayenne. Serve with veggies or on sandwiches and wraps.
5. Keeps well sealed up in the fridge for 3-4 days.