1 15-oz. can garbanzo beans, drained
3 tablespoons toasted pine nuts
1/2 lemon, zest and juice
1/2 teaspoon curry powder
1/4 teaspoon Kosher salt
2 large cloves garlic, smashed and/or coarsely chopped
1/4 cup olive oil
Cumin-dusted corn chips (recipe below)
Crudites of your choice (carrots and celery as above, or try cauliflower, radishes, grape tomatoes, etc. . . )
Place first five ingredients in a food processor. In a small saucepan, bring olive oil to a low simmer and add garlic. Cook for 2 minutes, or until garlic just starts to brown on edges. Immediately remove from heat and pour over ingredients in the food processor. Blend until smooth and creamy.
For Cumin-Dusted Corn Chips:
2 sprouted corn tortillas
Preheat oven to 400 degrees. Brush tortillas lightly with olive oil and sprinkle with cumin powder and Kosher salt. Place tortillas directly on center rack in over and cook for 1-2 minutes, or until they just start to get firm. Remove, and rest on cutting board for a couple of minutes (They will continue to crisp up to a crisp-chewy consistency. If you want more crunch, put back in the oven for another 30-60 seconds). Slice each tortilla into 4 wedges.