2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
How to Make It
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, water, and remaining ingredients in a food processor; process until smooth.
I made this the first time a few years ago, and took it to a staff Christmas party, where everyone raved about it! I made it as written. I just made a half recipe a few minutes ago, and it is every bit as good! I'm going to use it as the base of a Greek layered dip, with cucumber, tomato, reduced fat feta, and a few sliced kalamata olives! Crazy good!
This recipe was crazy easy and turned out really good - the only reason I'm giving it four stars is that I altered the recipe a bit, going a little crazy with the garlic, lemon, and spices, and I'm glad I did. It might have been a little bland otherwise (though I have been known to like super intense flavor/garlickiness).
This recipe really called my attention because of the different spices. However, after reading so many different reviews I decided to make half of the recipe, increasing (a lot!) garlic, spices and lemon. Well... for me it was still blend, and I had to add more salt and lemon till I could reach an interesting flavor. Final result was good, but the traditional hummus for me is still unbeatable.
This was easy to make, and I did take the suggestion of adding more of the spices and lemon juice. I think next time I would add more garlic and even more spices. I found it a bit bland, however maybe it gets better as it sits.