Moroccan Hummus

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.

Moroccan Hummus

Moroccan Hummus

  • 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.

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