Cumin Curried Hummus
4 tablespoon olive oil
3 garlic cloves, chopped
1 tablespoon curry powder
1 teaspoon cumin
3 tablespoons fresh lemon juice
3/4 teaspoon salt
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
Water (1/2 cup at most)
Heat oil in a small skillet over medium heat. Add garlic; cook 30 seconds, stirring constantly.
Add curry and cumin; cook 30 seconds or until fragrant, stirring constantly.
Place garlic mixture, and remaining ingredients in a food processor; process until smooth.
Thin with water.