Spicy Indian-Style Hummus

Rinse the chickpeas and soak for 8 hours or overnight covered in several inches of water with a little yogurt whey or lemon juice added.

Drain and rinse, then transfer to a large saucepan.

Cover with several inches of fresh water, bring to a boil, reduce the heat to medium-low and cover.

Simmer for 1 to 1 1/2 hours or until the beans are buttery soft.

Drain.In a food processor, combine all of the ingredients and process until you have a thick, smooth paste.

You may need to add extra olive oil or a bit of water if you want a thinner paste.

Makes 3 cups, nutrition information is based on 1/4 cup serving.