Cumin Curried Hummus

• 1 tablespoon olive oil
• 3 garlic cloves, chopped
• 1 tablespoon curry powder
• 1/2 teaspoon cumin seeds
• 1/2 cup water
• 3 tablespoons fresh lemon juice
• 3/4 teaspoon salt
• 2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained

Heat oil in a small skillet over medium heat. Add garlic; cook 30 seconds, stirring constantly. Add curry and cumin; cook 30 seconds or until fragrant, stirring constantly. Place garlic mixture, water, and remaining ingredients in a food processor; process until smooth.

Yield: 3 c. (1/4 c. serving); 82 calories.

VERDICT: Pretty bland.  Toss.