Curry in a Hurry Hummus

1 (15.5 Ounce) Can Chickpeas, Rinsed and Drained

1 Garlic Clove

1 Tablespoon Sweet Curry Powder, like Madras

3 Tablespoons Olive Oil, Divided

3 Tablespoons Lemon Juice

1 Tablespoon Tahini

1 - 2 Tablespoons Water

Salt, to taste

Fresh Parsley or Cilantro, Chopped

Measure out and reserve a tablespoon or two of the drained chickpeas for topping. Take the rest of the beans, along with the garlic, curry powder, and 2 tablespoons of the oil, and combine them in your food processor. Pulse until the beans are mostly broken down. Add in the lemon juice, tahini, 1 tablespoon of the water, and salt as needed. Puree thoroughly, pausing to scrape down the sides of the bowl occasionally to make sure everything is getting incorporated, until completely silky-smooth. To achieve the best texture, have patience; this could take 5 - 8 minutes. Add in the remaining tablespoon of water if the mixture seems too thick for your taste. Though best when allowed to sit and chill for at least 24 hours, the hummus is still quite delicious if served immediately.

Transfer the creamy puree to a serving bowl, and top with the reserved chickpeas, remaining tablespoon of oil, and chopped herbs. Finish with an additional light sprinkle of curry powder if desired.

Makes a Generous Pint (A Little Over 2 Cups)

©Hannah Kaminsky