Surprise Surprise: Cooking Light. Apparently from the November 2004 issue, but I saw it on an email about healthy appetizers. After tasting the hummus following the recipe exactly I made some additions. I added a little more olive oil and lemon juice than originally called for. I added a little tahini and white pepper. I got some hot curry powder from Penzey's in Wisconsin for Christmas and it definitely gave it a great kick.
1 tablespoon olive oil
3 garlic cloves, chopped (used bottled garlic)
1 tablespoon curry powder
1/2 teaspoon ground cumin seeds
1/2 cup water
3 tablespoons fresh lemon juice
3/4 teaspoon salt
2 (15.5oz) cans garbanzo beans, rinsed and drained
Heat oil in a small skillet/saucepan 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.