½ to 1 whole jalapeno, seeds and ribs removed, diced
½ cup cashews
¼ cup golden raisins
¼ cup tahini
3 Tbsp olive oil
1 Tbsp honey
1¼ tsp curry powder
½ tsp ground cumin
½ tsp salt
1-2 Tbsp water, as needed
Instructions
In a food processor, pulse together the chickpeas, jalapeno, and cashews until well-incorporated. Add remaining ingredients and process until smooth - the mixture will be thick. If desired, add 1-2 tablespoons of water, or more as desired, to thin out hummus.
Notes
This hummus is served as more of a spread than a dip, so thick is ok!
Inspired by Hippy Chip Hummus at Tapistry Brewery in Bridgman, Michigan.