Sometimes I feel like the United Nations is meeting in my kitchen. This time around it’s India and Lebanon at the table. It sounds exotic, but this is really just a nice, simple hummus (that’s the Lebanese part) with a zingy curry buzz (hello, Sri Lanka). Chickpeas are rich in protein and essential amino acids for keeping the body strong, while the sesame seeds in the tahini have high levels of anticancer phytochemicals; and since the seeds are ground into a paste, they’re easy to digest.

　　

Ingredients

serves 6

　　1/4 cup currants

　　2 cups cooked chickpeas (see page 110), or 1 15-ounce can, drained, rinsed, and mixed with a spritz of fresh lemon juice and a pinch of sea salt

　　2 tablespoons water

　　2 tablespoons freshly squeezed lemon juice

　　1 tablespoon tahini

　　1 tablespoon extra-virgin olive oil

　　1 teaspoon curry powder

　　1 teaspoon ground ginger

　　1/2 teaspoon sea salt

　　

Step 1

Place the currants in a small bowl of hot water to soak and plump up. Combine the chickpeas, water, lemon juice, tahini, olive oil, curry powder, ginger, and salt in a food processor and process until smooth. Transfer to a mixing bowl and do a FASS check. Add a spritz of lemon if it needs a little extra zing.

　　

Step 2

Before serving, drain the currants thoroughly and stir them into the hummus.

　　

rebecca’s notes

Step 3

For a time-saving trick, buy a 16-ounce container of premade organic hummus at the market and add curry powder, ginger, lemon juice, and currants, as above. This is a wonderful way to spice up a store-bought snack.

　　

storage

Step 4

Store in an airtight container in the refrigerator for 5 to 7 days.

　　

nutrition information

Step 5

(per serving)

　　

Step 6

Calories: 180

　　

Step 7

Total Fat: 5.7g (0.7g saturated, 2.6g monounsaturated)

　　

Step 8

Carbohydrates: 27g

　　

Step 9

Protein: 7g

　　

Step 10

Fiber: 7g

　　

Step 11

Sodium: 630mg

　　Excerpted from The Cancer Fighting Kitchen, copyright 2017 by Rebecca Katz and Met Edelson. Published with permission by Ten Speed Press.