Indian-Spiced Hummus (from Almost Vegan)

15  ounces		chickpeas, drained
3		cloves garlics
2  tablespoons		lemon juice
3  tablespoons		tahini
1  tablespoon		curry powder
1/2  teaspoon		ground cumin
1/2  teaspoon		turmeric
1/4  teaspoon		ground coriander
1/8  teaspoon		cayenne pepper

Tip: Click on the ingredient links to learn the nutritional information for all the Indian-Spiced Hummus (from Almost Vegan) ingredients. The serving size for any ingredient in Indian-Spiced Hummus (from Almost Vegan) may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Put the chickpeas, garlic, and lemon juice in the bowl of a food processor.

Pulse to combine. Turn on the food processor, stream in 1/4 cup cold water, and blend until semi-smooth. Stop and scrape down the sides of the bowl, then add the tahini and all the spices (but no salt). If you’ve never tried it, I recommend picking up some Madras curry powder. It’s so much more aromatic and deeply flavored than supermarket varieties.

Pulse together. Turn the processor back on and stream in another 1/4 cup or so of cold water as it’s running. Stop and scrape down the sides again, then turn back on and purée for at least 3 minutes. Yes, it’s a long time, but trust me. After that, give it a taste, then add salt to your liking (I usually put in about a teaspoon) and purée for another 30 seconds.

Transfer the hummus to a bowl or container and refrigerate for at least one hour, or overnight. The longer it sits, the more intense the flavors become—and that’s a good thing. The fragrant spices are enhanced by the punch of garlic and the mellow tahini in the background. Garnish it with a sprinkle of paprika and a drizzle of olive oil if you like. This may be the first hummus recipe I’ve posted, but it will not be the last.

Yield: about 2 cups. 1 serving is approx. 1/8 cup