1 (15 ounce) can garbanzo beans, liquid reserved
2 tablespoons lemon juice
1/4 cup tahini
2 tablespoons olive oil
1 teaspoon powdered garlic
1/2 teaspoon cumin
1/2 teaspoon curry
A pinch of salt
1/2 of a Habanero pepper, seeded (or 1 jalapeno pepper, seeded)
2 to 3 tablespoons reserved liquid from the garbanzo beans
Dusting of chopped fresh parsley
In a blender or food processor, mix all ingredients except the parsley, adding the reserved garbanzo liquid to moisten as needed. Blend until smooth. Transfer to a serving bowl and dust the top with freshly chopped parsley. Serve with pita triangles, crackers or fresh vegetables.
The dominating flavor of this hummus will be curry, the heat from the hot pepper comes in later. Don’t be fooled by your first taste into believing you can’t taste the hot pepper, the heat will grow as you consume the hummus.