Pam's Curried Hummus Recipe

Yield:  2 cups

Ingredients:

14 ounce can chickpeas, drained and rinsed 

2 tablespoons water

1 l/2 teaspoons Tahini

1 teaspoon minced garlic

1 tablespoon roasted garlic cloves

1 tablespoon Sun Madras Curry Powder, lightly toasted

1/4 cup lemon juice

1/8 teaspoon Szeged Hungarian Paprika

1/2 teaspoon Essential Pantry Noirmoutier Fine Gray Sea Salt

a few grinds of fresh Essential Pantry Tellicherry Black Pepper

1/3 cup Olive Oil

Directions:

1. Place the water and chickpeas in a food processor.  Process until smooth.    

2. Add the tahini, minced garlic, roasted garlic, toasted curry powder, lemon juice, paprika, sea salt, and pepper. Process until smooth.  The mixture should not look grainy at all. 

3. With the processor running, slowly add the olive oil until incorporated.  

The mixture should be very smooth at this point.   Taste and adjust lemon juice and seasoning if necessary.

Serving suggestions:  This is a great year-round dip and can be served with a variety of seasonal crudités, pita chips, or rice crackers.