Creamy curry hummus (vegan & high in protein)

Ingredients:

• 1 can chickpeas (approx. 240 g, rinsed & drained)

• 2 tbsp Tahini

• 1 small clove of garlic

• Juice from ½ lemon

• 1–1½ tsp mild curry powder

• ½ tsp turmeric (optional, for color & effect)

• ½ tsp Paprika powder (fine or smoked)

• Salt to taste

• 3–5 tablespoons cold water (for extra creaminess)

Optional for the twist:

• 1 tbsp coconut milk (makes the hummus particularly smooth)

• prize chili or Cayenne for slight sharpness

Preparation:

1. Add chickpeas, tahini, garlic, lemon juice & spices to the food processor.
2. Puree finely
3. Add cold water (or coconut milk) a little at a time until the hummus is creamy and airy.
4. Season to taste – done!

 Serving ideas

• As Dip raw vegetables & roasted vegetables

• As Bowl base for fasting days

• On Wholemeal bread or wraps

• With grilled vegetables (perfect from a contact grill 😉)