Curry Hummus

Well, hello! Nice of you to stop by. Today I’d like to present to you a delicious gem of a cookbook I found at a second-hand book store. The book is called Eat, Drink & Be Vegan by the Canadian Queen of Vegan, Dreena Burton.

I had no intentions of buying any books as I went into the shop Fair’s Fair, located in Calgary. Tom was looking for a particular book that he knew they had, and I immediately bee-lined it for the cookbook section while waiting for him to find his book. My jaw dropped when I saw one of Dreena Burton’s books, as I have wanted to own one for a long time. I was first introduced to her cookbooks two years ago, when I lived with a woman for a short while, who owned the book Let Them Eat Vegan. I poured over this book and drew a lot of inspiration from her. You can find blog posts of mine from 2013, when I experimented with the recipes from that book.

I have since discovered that she has written several books, has an amazing website, and is soon to release a new cookbook, Plant-Powered Families. One of the many things I admire about her is raising a vegan family. I think it is important for children to learn about veganism early in life: to normalize it and promote its lifestyle.

I already knew that every recipe would be a total hit, but I am completely amazed by the creativity and variety of recipes in this book, Eat, Drink & Be Vegan. There are some really tasty-looking tofu recipes, and the hummus recipes look to-die-for. That’s why I started off with this lovely variation on a classic dip.

Here is my experience with the recipe Curry Chickpea Hummus with Pappadums.

Ingredients
2 cups chickpeas
Lemon Juice from 1 medium lemon (classic me, adding way more lemon than called for)
2 tbsp seed butter (original recipe called for cashew butter)
1 clove garlic, minced
2 tbsp flax oil (or olive oil, as the recipe calls for)
1 tsp curry powder
1/2 tsp salt
1/4 tsp ground tumeric
1/4 tsp agave nectar (sweetener)
Pepper, to taste
4-5 tbs water (I found I needed more like 7-8)
2-3 tbsp raisins or currants (don’t skip this!)

I blended all the ingredients, except for the raisins, in a blender until smooth. I added the water little by little until the hummus was at the consistency whereby a cracker would dip in without breaking. I added the raisins and pulsed the blender to break them up a little.

I made my own pita chips by baking pita bread in slices, drizzled with olive oil an dashed with salt, at 350*F for 5-7 minutes on each side. I do this whenever my pita bread is stale and about to go bad. It’s a great way to quickly use it up without throwing any away.

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Again, this humus is fantastic. I’d have no trouble at all polishing off one batch to myself in a few days. I would never suggest that you don’t double it!

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