LuAnn's Family Favorites Recipes

Spicy Sweet Hummus

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Yield: approximately 10 (1/4 cup) servings



  • 1 (15 ounce can) garbanzo beans, drained (reserve 1/4 cup liquid)
  • 2 tablespoons tahini (sesame seed paste/butter)
  • 2 to 3 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • 2 cloves garlic, peeled and coarsely chopped
  • 2 teaspoons ground cumin
  • 1 teaspoon curry powder
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/4 teaspoon chipotle chili powder
  • 1/4 cup golden raisins
  • 1/4 cup roasted cashews
  • 1/4 cup loosely packed fresh cilantro (coriander) leaves


  • Baked pita chips, warmed whole wheat naan, halved pita bread


  1. In a food processor, process all the ingredients except the raisins, cashews and cilantro until smooth, adding enough of the reserved liquid from the garbanzos to obtain desired consistency. (The finished hummus should be spreadable, but not runny).
  2. Add raisins, cashews and cilantro leaves, then pulse on and off until finely chopped.
  3. Serve immediately with desired accompaniments or cover and refrigerate until needed.


Original recipe by LuAnn Bermeo, author of Amazing Meals I and II, a two-volume collection of family-approved, plant-based recipes; loosely based on ideas from a recipe by Julianna Hever RD.

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