Just finished devouring our vadouvan French-style curry chicken and cardamom-spiced rice and left with all those delicious spices? Try our vadouvan hummus.
This spice blend, which originates from the Southeastern city of Puducherry, is nutty, gently spiced, and fragrant. You will soon fall in love with its combination of flavors like we have.
Essential Spices for Vadouvan Curry Powder
- Curry leaves
- Fenugreek seeds
- Green cardamom pods
- Brown mustard seeds
- Red chili powder
Storage of Spices
The shelf-life of whole spices is up to 4 years, whereas the shelf-life for ground spices is up to 3 years. Be sure to verify that your spices are not expired. When storing your spices, store them in airtight containers in a cool dark place. This step will ensure that the spices stay fresh for the maximum time.
Toasting the Spices
The combination of vadouvan spices packs a ton of beautiful flavors. Toast the spices in a dry sauté pan at medium-low heat to enhance those flavors by releasing their natural oils. You may toast both ground spices and whole spices. Wait until the pan is hot, and then add the spices.
When they appear intensely aromatic, they are ready for use. The toasting process should only take 30 seconds to 1 minute. Be careful not to burn them. You do not want a burnt taste to appear in the hummus. Note that ground spices are more prone to burning than whole spices. If you opt for turmeric root and whole nutmeg, use a microplane to produce fine grains.
Ways To Eat the Hummus
- Smear it on bread
- Serve it on a mezze platter
- Dip pita bread or chopped vegetables
- Fill deviled eggs
- Spread it on a sandwich
Make Your Own Mezze Platter
Serve your guests a mezze platter with our vadouvan hummus and the following:
- Raw carrots
- Sliced raw cucumbers
- Grilled pita bread
- Roasted red peppers
- Castelvetrano olives
- Pickled artichokes
- Feta cheese cubes
How To Store the Hummus
Store leftover hummus in an airtight container in the refrigerator. You may consume it for up to 7 days.
Vadouvan Spice Blend
- 15 ounce can chickpeas
- 1/4 cup tahini
- 1/4 cup extra-virgin olive oil
- 4 cloves garlic
- 2 lemons squeezed
- 1/4 cup flat-leaf parsley
- 1/2 tsp salt
1. Prepare the Garnish
- Finely chop parsley. Set aside.
2. Toast and Grind Spices
- Break open the cardamom pods with a mortar and pestle and remove the cardamom seeds.
- Combine curry leaves, fenugreek seeds, cardamom seeds, ground cumin, brown mustard seeds, turmeric powder, ground nutmeg, red chili powder, and cloves in a mixing bowl.
- Place a sauté pan on the stovetop at medium-low heat. Add the spices and toast them for 30 seconds to 1 minute until intensely aromatic.
- Pour the spices into an electric spice or coffee grinder. You may also use a mortar and pestle. Grind ingredients. Set aside.
3. Blend Ingredients
- Add garlic to a food processor and grind until garlic is finely chopped. Add chickpeas, olive oil, tahini, and, lemon juice. Blend until smooth.
- Pour the puree into a mixing bowl. Stir in the spices and the salt.
- Garnish with finely chopped parsley and a drizzle of olive oil.
- Serve and enjoy.