Those who host holiday gatherings know that the finger foods make the event. This week, we'll offer appetizer ideas for those struggling to pull together party menus. This Indian-inspired dip comes from Cooking Light magazine.
1 tablespoon olive oil
3 garlic cloves, chopped
Sign Up and Save
Get six months of free digital access to The Idaho Statesman
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.
Serve with warm pita wedges. Yield: 3 cups.