When I lock onto a flavor my mind gets working on all the different ways I can integrate those flavors into different dishes. After I made the winter roasted root vegetable red curry I had to find more ways to weave in red curry. I also had a jar of it hanging out in my fridge and I am diligent about using things up and not wasting anything – especially when it comes to food.
This is a simple, oil-free hummus that goes great with the usual hummus pairings – raw veggies, crackers, on sandwiches, in wraps, mixed into rice bowls and much much more…
- 15 0z. can chickpeas (garbanzos), drained and rinsed
- 1 can pumpkin puree (or use fresh puree)
- 1/4 cup fresh chopped parsley (or 1 tsp. dried)
- 2 cloves garlic, minced
- juice of 1/2 lemon
- 1 tsp. red curry paste (bump this up to taste if you want a stronger flavor)
- 1 tsp. cumin
- 1/2 tsp. Himalayan pink salt (or sea salt)
- 1/4 tsp. smoked paprika (regular paprika will work too)
- Puree all ingredients in a food processor until desired consistency is reached, scraping the sides as needed. Some like their hummus thick and chunky, some like it smooth as silk.