In a food processor, place the chickpeas, olive oil, lemon juice, curry powder, cumin, garlic powder, and salt, and process until smooth. Add the cilantro and pulse a few times to combine. Transfer the curried chickpea spread to a bowl. Serve as a dip or spread for vegetables, crackers, pita crisps, or bread, or as a sandwich filling.
Yield: 4 Cups
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