Curry Chickpea Hummus with Raisins

Course Appetizer, dips

2 cups cooked chickpeas
2 1/2 tbsp freshly squeezed lemon juice
2 tbsp cashew butter OR 1-2 tbsp tahini
1 small-medium clove garlic adjust to preference
1 - 1 1/4 tsp mild curry powder
1/2 tsp sea salt
freshly ground black pepper to taste
1/4 - 1/2 tsp turmeric I like 1/4 tsp, but 1/2 tsp adds more color
1/4 tsp pure maple syrup optional
4-5 tbsp water to thin as needed
2-3 tbsp raisins or currants use organic
for serving: pappadums whole-grain roti, tortilla chips, or veggies... and chutney! (see note)

In a food processor, combine all ingredients except water, raisins or currants. Purée until smooth, gradually adding water as desired to thin dip and scraping down sides of bowl as needed. Once smooth, add raisins, and purée briefly to lightly incorporate raisins. Season with salt and additional pepper and/or lemon juice if desired. Cook pappadums according to package directions, and serve with dip.

Curry Note: One tsp curry powder imparts a mild curry taste that doesn’t overpower the other flavors in the dip. Use more curry powder if you like it stronger.
Serving Suggestions: Try serving this hummus with pappadums - Indiant lentil-based crackers. If pappadums aren’t convenient or available to you, try serving with whole-grain pita or roti bread - or my favorite... tortilla chips! Also, try a little chutney on the side. I love the Taj Mahal brand (by Everland Natural Foods) of tamarind or mango chutney. It’s delicious, and made with all-natural ingredients.
Prep Note: You may want to double the batch and freeze a portion for later - it thaws very well!