Mine wasn’t a chick pea hummus as I was all out so I used butter beans instead and they were lovely and creamy in this dip. I changed the olive oil to water and left out the agave nectar that is called for and didn’t think that it actually needed either.
This is a lovely combination of curry flavours and right at the end you pulse in some raisins which add a great texture and sweetness to it. I really enjoyed this and I’m sure I’ll make it again in the future, especially as I didn’t actually get to finish it before it went off!
I used brown rice udon noodles and swapped the snow peas for fresh peas that came in our organic box. I also used regular onion instead of spring onions (scallions) as I can’t seem to find organic ones very often. I did use the sesame oil in this dish, it’s the only oil I kept in my kitchen (I gave the rest to my sister and brother-in-law) as it has such a distinctive taste to it and you don’t need to use very much of it, this recipe called for 2 tsps and that was plenty to give the flavour without making it too greasy.
I browned the tofu in a non-stick pan with no oil at all and it worked really well, it came out nice and crispy without being greasy and as I remembered to keep the heat at a medium level it didn’t burn or stick at all.
We all really enjoyed this and I’m sure I’ll make it again in the future!