This time of year I am on the lookout for foods that I can pack in a little container or jar, shove in a bag, and haul with me on me next adventure outside somewhere. As soon as I have a free day, I’m up early, in the kitchen, throwing food into bags and containers and scuttling out the door to go and have some fun – which means a lot of what ends up in my belly this time of year doesn’t end up on these pages – because I forget to write it down and then it’s gone before I can photograph it and…and. But then there are those recipes which I just know I’ll make again and again, so sharing them here is an absolute must so that I have a record of them too!
Hummus always fits the bill for picnic fare so this time, I decided to mix things up a little by making a curry version of my standard hummus. This hummus is easy to make and goes well with crackers, cut up vegetables or as a spread on a nice piece of rustic sourdough.
We brought this along on a long walk through the woods recently, and happily dipped crunchy crackers into it as we listened to the birds sing in the trees overhead and watched the seagulls dip and soar in the wind across the sea. Outdoor experiences and food are inextricably linked for me, and I’d much rather get my protein fix through a lovely dip like this one than from some stale energy bar, anytime.
Whip this up in a few minutes, then go on – get outside! Summer days are short, and fleeting…
- 1 can/1.5 cups cooked/3 dl cooked, low-sodium chickpeas + 2 tablespoons of the liquid
- 1 tablespoon tahini
- 1 banana shallot, peeled and roughly chopped
- 1 clove garlic, peeled and cut in half
- 1.5 teaspoons curry powder
- 1/2 teaspoon turmeric
- 1/8 teaspoon cayenne pepper (leave out if you want it less spicy)
- 1.5 tablespoons fresh lemon juice
- 1-2 tablespoons olive or sesame oil
- salt to taste
Combine all ingredients in the bowl of a food processor and process until completely smooth. Taste. Add salt and additional cayenne pepper and chickpea liquid to suit your taste preferences. Use immediately or store for up to one week in the refrigerator.
Makes 1.5 cups / 3 dl