Ingredients
1 can yellow hominy (approx 16ozs)
1 can chickpeas (garbanzos)(approx 16ozs), drained
3 Tbsp Extra Virgin Olive Oil
1/2 garlic clove
1/2 small chiptole pepper in adobo (to taste)
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp curry powder
2 tsp kosher salt (to taste)
1/4 cup water
Preparation
Put all ingredients into a food processor and blend until smooth, approximately 20 seconds. If dip is slightly thick, add 1/4 cup water and blend again. Taste and adjust seasoning and/or chipotle pepper if needed. Garnish with a drizzle of extra virgin olive oil. Serve room temperature with grilled pita or flatbread. Will last in the fridge for 2 days.
