Curried Hummus

Ingredients

28 oz. Canned chickpeas, rinsed

1/4 cup Aquafaba (chickpea liquid), reserve 2 tbsp for blending

1/4 cup Grapeseed oil

6 tbsp Lemon juice

2 tbsp INDI Curry powder

1 Garlic clove

3/4 tsp Brown sugar

1/2 cup Tahini

3/4 tsp Kosher salt

Garnish

2 Tbsp Olive oil

1/4 tsp Curry powder

Method

1. In a small pot, heat grapeseed oil to 150F. Add INDI curry powder to the hot oil, then allow it to bloom, cooking out the rawness of the spice. Stir well to avoid burning. Set the infused oil aside to cool.

2. Add chickpeas, lemon juice, tahini, curry infused grapeseed oil, garlic clove, salt and brown sugar to a VITAMIX. Blend till smooth, adding aquafaba to allow the ingredients to blend easily, if necessary.

3 In a shallow bowl, plate and dress with olive oil and curry powder. Serve with pita, chips or crudité.