Recently, I've been on a hummus craze. Don't ask me why, because I honestly have no clue why I've fallen in love with this mediterranean dip. Regardless, after coming across this recipe, and with two cans of garbanzo beans in the pantry, I just couldn't refuse.
curry + cumin hummus
adapted from here
makes about 3 cups - ¼ per serving - about 12 servings
1 tablespoon olive oil
2 garlic cloves, chopped
1 tablespoon curry powder
sprinkle-1/2 teaspoon cumin seeds (I barely had any)
1/2 cup water
3 tablespoons fresh lemon juice
3/4 teaspoon salt
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
Heat olive oil in small pan. Add garlic and let cook for about 30 seconds. Then add curry powder + cumin. Mix until combined for about 30 seconds. Then remove from flame.
Place garbanzo beans in food processor followed by remaining ingredients. Process until smooth.
I was lucky enough to have some beautiful carrots from yesterday's farmer's market.
Enjoy as a dip for fresh veggies + whole wheat pita chips (I just cut up a pita) or as a spread on flatbread or a sandwich, or really anything else you can think of!