UMAMI Crave the Fifth Curried Maple Hummus
Hummus is a favorite for our families, as a quick snack or a easy lunch box addition for the kids. We love traditional hummus made with tahini and chickpeas, with variations made with caramelized onions or roasted garlic. This hummus, made with our Curried Maple sauce, is a variation of a favorite Stephanie discovered years ago that was made with curry powder. This recipe yields 4 cups or more of a delicious, savory hummus that serves as delicious veggie dip or as a perfect condiment for pork or chicken.
This savory hummus has become a family favorite. An amazing dip for carrots or tortilla chips; the perfect condiment for grilled pork or chicken. Also a delicious alternative to seafood sauce for dipping shrimp or a spread on a favorite sandwich.
~ 1 small yellow onion, roughly chopped
~ 1/2 cup raisins
~ 2 Tbsp mango chutney (PC makes a version)
~ 1 can chickpeas, drained
~ 1/2 cup cilantro, rough chopped
~ 1/2 cup frozen green peas
~ 1 jar of fruit salsa (Mrs Renfrews Peach Salsa and President’s Choice Mango Lime Salsa are our go tos)
~ 2-3 Tbsp UMAMI Curried Maple, more to taste
~ 1 Tbsp oil
Heat oil in a frying pan; when hot, add chopped onion and raisins
When onions are softened, add chutney, peas, cilantro and chickpeas to pan and toss with 2 Tbsp of UMAMI Curried Maplel
Continue to cook on medium heat, stirring frequently, until peas are thawed and cilantro is wilted
Add a jar of salsa, stir and heat through. Add more UMAMI Curried Maple, if desired.
Remove from heat add transfer to food processor or blender; mix until pureed. (do not seal if using a blender unless mixture is cooled)
Transfer to container and refrigerate; garnish with toasted pumpkin and sunflower seeds, toasted coconut and raisins, if desired.