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Curried Chickpea Spread 

Submitted by: Courtney (from The Vegan Chef-makes a big batch!)

2 - 15 oz. cans chickpeas, rinsed, and drained
1/4 C. chickpea cooking liquid, water, or vegetable broth
2 T. lemon juice
1/2 tsp. curry powder
1/2 tsp. ground cumin
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 C. freshly chopped cilantro

In a food processor, place the chickpeas, liquid, 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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