Makes approximately 10 (1/4-cup) servings
1 (15-ounce can) garbanzo beans, drained (reserve 1/4 cup liquid)
2 Tablespoons tahini (sesame seed paste/butter)
2-3 Tablespoons fresh lemon juice (juice of 1 lemon)
1 Tablespoon agave nectar
2 cloves garlic, peeled and coarsely chopped
2 teaspoons ground cumin
1 teaspoon curry powder
1 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon chipotle chili powder (or substitute ground red/cayenne pepper)
1/4 cup golden raisins
1/4 cup roasted cashews
1/4 cup loosely packed fresh cilantro (coriander) leaves
Baked pita chips, warmed whole wheat naan, halved pita bread
In a food processor, process all the ingredients except the raisins and cashews, until smooth, adding enough of the reserved liquid from the garbanzos to obtain desired consistency. (Hummus should be spreadable, but not runny).
Add raisins, cashews and cilantro leaves, then pulse on and off until chopped.
Serve hummus with desired accompaniments, or transfer to an airtight container and refrigerate.