Cilantro and Curry Hummus

From Cook's Country | February/March 2012

Why this recipe works:

To develop a hummus recipe with a light, silky-smooth texture and a flavor profile that would balance chickpeas, tahini, lime juice, garlic, and olive oil, we emulsified the chickpeas and oil in the food processor. For the best flavor in our hummus recipe, we chose our tahini carefully and… read more

To develop a hummus recipe with a light, silky-smooth texture and a flavor profile that would balance chickpeas, tahini, lime juice, garlic, and olive oil, we emulsified the chickpeas and oil in the food processor. For the best flavor in our hummus recipe, we chose our tahini carefully and used it generously.

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Makes about 2 cups

Ingredients

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