Here’s another plant-based tip from my kitchen to yours (even though I’m currently in Japan!), a lick-the-bowl it’s so good, oil-free curry hummus and my new favorite cracker! I take crackers very seriously.
Listen up, you might be throwing out the secret to creamy, fluffy hummus … and it ain’t oil.
It’s that cooking liquid!
Even if you don’t cook your own chickpeas, hold on…. there’s still valuable knowledge here for you.
You all know I encourage cooking your beans at home, I know, broken record over here.
But what can I say I want to see you save money, avoid canned beans, and get more comfortable in the kitchen so you can make your own bean concoctions!
Here’s the latest tip I’m preaching: If you cook your own chickpeas, keep the cooking liquid!
I used to teach An All About Beans Cooking Class when I was in Canada and one of the tips I shared in this class was to keep your beans stored in the cooking liquid.
So it goes like this:
-Cook your own beans (if you need a review, I love the Active Vegetarian’s Summary and infographic).
-Once beans are cooked, transfer them and cooking liquid to a heat-proof container and allow them to cool, cover and store in the fridge.
Doing this keeps the beans from drying out and I think improves their flavor.
But there’s more, you can also make this cooking liquid do double duty.
Oil Free Curry Hummus
Prep Time: 15 mins
Servings: 2 Cups
Here’s another plant-based tip from my kitchen to yours (even though I’m currently in Japan!), a lick-the-bowl it's so good, oil-free curry hummus and my new favorite cracker! I take crackers very seriously.
- Food Processor
- 1½ cups cooked chickpeas
- 2 garlic cloves, minced
- 2 tsp curry powder
- 2 tbsp well-stirred tahini
- 2 tbsp lemon juice
- ¼-⅓ cup cooking liquid or water*
- ½ tsp red pepper flakes
- ¼-½ tsp teaspoon salt
- Add all ingredients to a food processor or blender with a plunger, starting with ¼ cup liquid and ¼ teaspoon salt. Process or blend until the mix is smooth. Stop and scrape down the sides to ensure all ingredients are incorporated. Add more water or cooking liquid, 1 tablespoon at a time, and continue to process until a creamy texture is achieved. Taste and reseason with salt and enjoy!
* You can also use canned liquid here. I suggest a no-sodium added can of chickpeas if you do!
Did you make this recipe? Tag @riseshinecook on Instagram or hashtag it #riseshinecook