I received free samples of Sabra Hummus mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.
There is truly a day for everything – May 13th is no different! It’s earned the spot for National Hummus Day and I’m going to be celebrating all week long. Ok, that’s a little false, since I stock the fridge with hummus all the time and chow down on an almost daily basis. Usually that involves standing in front of the fridge and eating it with a spoon (come on, there ain’t no shame). But for this one, I attempted an actual recipe with this sweet curry hummus. Self high-five!
Hummus is such a versatile ingredient and a major player in my plant based diet. It’s packed with protein and fiber (thank you chickpeas). My love of chickpeas runs pretty deep. So deep, in fact, I made a strong case for naming the puppy Garbanzo when we first adopted him. Although he now goes by Wrigley, I’m thinking of keeping that one on the shortlist for the next furry creature we welcome home.
But yeah, back to the hummus. Depending on how the mood strikes you, it can swing the spectrum from sweet to savory to spicy like a champ. I’ve done everything from a Chocolate Chip Cookie Dough Hummus to a Green Goddess Hummus (avocado and edamame in the mix) to the hottest of the hot Sriracha Hummus. They were all a hit, it just seems like if it’s creamy and dip-able and spreadable, people will love it if you set it out on a table.
I was inspired by the flavors and ingredients of the classic bahn mi sandwich. My office is conveniently located just a few blocks from an awesome local Thai restaurant – although their main fare is Thai, the menu has strong influences from other South Asian cuisines. That’s the first place I ever ate a bahn mi sandwich, and while I have enjoyed others since then, it remains one of my favorites.
So I wanted to attempt to recreate some of those flavors in a one-handed, two-bite fashion. The Sweet Curry Hummus Crostini was born! You’ll get a sweet/spicy balance from the curry powder, plus a ton of flavor from the fresh cilantro and spice from the jalapeño. The crunch factor is also strong with this one, thanks to the toasted crostini and radish.
And micro greens – admittedly they don’t impart a ton of flavor, but dang they look impressive! If you want to convince someone you *really* tried with an appetizer (although this takes like, zero minutes) go with the micro greens.
Amp up the nutrition content of your hummus (whether store bought or homemade) by adding all the spices you can handle. Ingredients like curry powder, turmeric, ginger, cumin or chile powders can boost the flavor of any hummus. But we’re also learning of the many healing properties of spices like these. Spices also allow us to flavor foods without rely as heavily on salt, which can reduce the amount of sodium in our diet. Simply stir them in with a spoon (as I prefer to do). If you want an even creamier texture, pulse for a few seconds in a food processor to combine.
This sweet curry hummus is just one example of this – there are so many other ways to celebrate National Hummus Day with new flavors! Sabra has a full line up of delicious flavors but I find the Classic Hummus to be the best base for combining with other strong flavors. Think of it as a blank slate!
What types of flavors do you enjoy cooking with? And have you tried adding additional spices to pre-made or store bought foods? Let me know how you get creative in the kitchen, and enjoy this recipe!
Sweet Curry Hummus Crostinis
Prep Time: 5 to 10 minutes
Cook Time: 0 minutes
Yield: 10 to 16 crostinis
1 small baguette (12 to 18 inches long)
2/3 cup Sabra Classic Hummus (about 1/2 of 10 oz. container)
1 Tablespoon sweet curry powder
1 jalapeno, sliced into thin coins
1 small bunch radishes
1/3 to 1/2 cup micro greens or sprouts
1/4 cup fresh cilantro leaves
Add the hummus to a small bowl with the sweet curry powder. Stir well until a smooth consistency is reached and the curry powder is fully combined. Arrange the other ingredients before assembling the crostinis: thinly sliced jalapeños, thinly sliced radishes, washed and dried micro greens or sprouts, and washed and dried fresh cilantro.
Slice the baguette into 3/4″ to 1″ inch slices. Spread the sweet curry hummus mixture onto one side, the place a small bunch of the micro greens or sprouts on top. Add a few fresh cilantro leaves, a radish slice, and a jalapeño slice on top. Garnish with additional cilantro if desired.
Arrange on your serving platter and serve immediately.
In place of a sweet curry powder, you may also substitute ground turmeric, cumin, or other seasoning blend of your choice.
If you prefer a crunchier crostini, toast the sliced baguette rounds in the oven under the broiler for up to 5 minutes, flipping once and removing once the edges begin to brown.
Use any remaining radishes to dip with remaining hummus.
And while you’re here, be sure to check out some of the other contest entries from Recipe ReDuxers. We’re the first and only recipe challenge founded by registered dietitians. Go get inspired!