In my Indian Chickpea Salad post I likened that salad to a deconstructed hummus. I like that salad so much that I decided to reconstruct it into a white bean spread/dip. You can use this like hummus. I like using cannellini beans rather than chickpeas (aka: garbanzos) for this dip because they get smoother and creamier. You could also try navy beans.
3 Tbsp. rice wine vinegar or fresh squeezed lemon juice (I like it better with the vinegar)
2 Tbps. water, plus more for thinning during mixing if necessary
1 15 oz. can cannellini beans (or 2 cups cooked)
1 clove of garlic, chopped
1/2 tsp. curry powder (hot, sweet, whatever you want)
1/2 tsp. sea salt
1/4 tsp. ground cumin
2 Tbsp. tahini
1 Tbsp. extra virgin olive oil
1) Place all of the ingredients into a high-speed blender or a food processor and mix until fully combined and smooth, scraping down the sides as needed. Add more water 1 Tbsp. at a time to facilitate blending if necessary.
2) Taste and add more curry, vinegar or lemon, or salt if needed.
This makes about 2 cups of bean spread.