Cumin Curried Hummus.

We love hummus.  We served this at Thanksgiving at our house and everyone loved hummus.  I mean come on chickpeas (or as D keeps reminding me, our package said Garbanzo beans.. SAME THING!), garlic, cumin, curry powder.  What is there to not love about Hummus and who knew it was so easy to make at home!  This hummus below in the picture is slightly too thick.  We used slighty more chick peas than we should have and forgot to adjust the water. 

We had made it through the grocery store and completely forgot chick peas.  We had known we wanted hummus, and there in the produce aisles D found Quick cooking Garbanzo Beans!  Way better than canned because lower sodium and guess what our store doesn't even carry dried Chick Peas, so this was as close as we were going to get!  OH and they were marked down!!

Before we could start making our hummus we had to finish cooking our beans.  While those were in the pot we started the seasoning oil for the hummus.  First heat the oil and add the spices.. Allow them to cook a little bit until you can smell them.  Don't go overboard here or they will burn!

Then, we allowed the beans to cool slightly.  Added them to food processor with the spiced oil and blend!  That is it!

Cumin Curried Hummus (from Cooking Light)

Ingredients

1 tablespoon olive oil

3 garlic cloves, chopped (This time we used the jar kind and we love garlic so we use more!)

1 tablespoon curry powder  (Again we end up adding more once its in the food processor)

1/2 teaspoon cumin seeds (We use cumin powder and end up adding more)

1/2 cup water

3 tablespoons fresh lemon juice (You may want to play around with this amount as well.  The first time we made it we thought it was very noticable, but it did mellow after being in the fridge.)

3/4 teaspoon salt (We leave this one out…)

2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained (or dried ones.. or the kind that are slightly pre-cooked, found in the produce dept)

Preparation

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.

This also freezes really well.  We put half the batch in the fridge and froze the rest.