Curried Chickpea Spread

 
2 - 15 oz. cans chickpeas, rinsed, and drained
1/4 cup olive oil
2 T. lemon juice
1/2 t. curry powder
1/2 t. ground cumin
1/2 t. garlic powder
1/2 t. salt
1/2 cup freshly chopped cilantro
 

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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The Vegan Chef
1999-2002  Beverly Lynn Bennett