YIELD: Dip for 24
1 can (15 oz.) garbanzo beans, drained
⅓ cup tahini
3 Tbsps. lemon juice
1 tsp. salt
½ tsp. black pepper
1 tsp. red curry powder
½ tsp. ground cinnamon
¼ tsp. ground cloves
1 large shallot, chopped
1 Tbsp. olive oil
1 cup golden raisins
2 Tbsps. golden raisins for garnish
2 Tbsps. fresh chopped parsley for garnish
4 pita pocket breads, cut into 24 triangles
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Combine garbanzo beans, tahini, lemon juice, salt, pepper, curry powder, cinnamon, cloves, shallot, oil and raisins in food processor. Process until smooth. Tranfer to a bowl. Cover and refrigerate at least 1 hour or up to 24 hours.
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To serve, allow hummus to come to room temperature. Garnish with raisins and chopped parsley. Serve with pita bread triangles.
Photo and recipe: California Raisins
