Prep 5 mins
Cook 15 mins
From Cooking Light. Serve with warm pita wedges.
- 1 tablespoon olive oil
- 3 garlic cloves, chopped
- 1 tablespoon curry powder
- 1⁄2 teaspoon cumin seed
- 1⁄2 cup water
- 3 tablespoons fresh lemon juice
- 3⁄4 teaspoon salt
- 2 (15 1/2 ounce) cans chickpeas, rinsed and drained
- Heat oil in small skillet over medium heat. Add garlic; cook 30 seconds, stirring constantly. Add curry and cumin and cook 30 seconds or til fragrent, stirring constantly. Place garlic mixture, water, and remaining ingredients in a food processor; process until smooth.