This recipe was adapted from Plant-Powered Kitchen and is fabulous mixed with brown rice and steamed vegetables, or as a dip for raw vegetables.
- 19-oz can salt-free chickpeas, drained and liquid reserved
- 1/3 cup liquid from the can
- 3 tbsp lemon juice
- 2 tbsp tomato paste
- 1 small clove garlic (optional)
- 1 3/4 tsp curry powder
- 1/3 cup raisins
Place all ingredients except raisins in a food processor and purée until smooth, scraping down the sides as necessary. Add raisins and process just long enough to incorporate them. Makes 2 1/4 cups.