Curry Hummus with Raisins

I hope you are all out enjoying the last moments of summer!  It feels like summer just started in our neck of the woods – the weather has been beautiful for the last couple of weeks, so I know I’ll be sad to see summer go.

So you know my love for all things hummus.

Artichoke hummus was definitely a fan favourite!  It’s my 2nd most viewed post with over 2600 views!

Then there was dessert hummus – which was oh so tasty!  I wish that I could say the recipe was mine, but it’s not… there is a link to the recipe though!

And the reason I love hummus?  I use hummus as the base to my pizzas (rather than using fake cheese!)

This recipe was given to me by a friend – after I ate about 1/2 of what she brought and most of her carrots too! (Carrots work perfectly as the vessel to get the hummus from plate to mouth!)

Curry Hummus with Raisins

2 cups cooked chickpeas (1 can)
3 tbsp lemon juice (I used a mixture of lemon juice and apple cider vinegar)

2 tbsp cashew butter  ( I used 3 TBSP cashews)
1 med clove garlic (I used more)
2 tbsp evoo
2 tsp curry
1/2 tsp sea salt
1 tsp ground tumeric
1 TBSP agave nectar
Ground black pepper to taste
4-5tbsp water
2-3 tbsp raisins

Puree everything except currants. Use spatula to clean down the sides. Check flavour and adjust then add raisins and puree briefly to incorporate.

Season with salt and additional pepper and lemon juice if desired.

It is paired perfect with carrots!  I love the flavours together.  It also really reminds me of a curried mayo, so it would be great with sweet potatoes, or as a salad spread.

Thanks Yvonne for this awesome recipe!  It is my new favourite hummus recipe!  (by a landslide) I love the sweetness of the agave, with the spice of the curry and then the texture of the raisins –total winner in my books!