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Cumin Curried Hummus

1 tbsp olive oil
3 garlic cloves, chopped
1 tbsp curry powder
½ tsp cumin seeds
½ cup water
3 tbsp fresh lemon juice
¾ tsp salt
2 (15 ½ oz) cans chickpeas, rinsed and drained

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

Serve with baked pita chips and/or raw vegetables.

Yield 3 cups (serving size ¼ cup).

Each serving provides:

82 Calories 3 g Fiber
2.6 g Fat 12.2 g Carbohydrates
3 g Protein