• 2 cans (15 oz each) Iberia Chickpeas, drained and rinsed

• 2 tsp Iberia Minced Garlic In Olive Oil

• 2 tbsp Iberia Lemon Juice

• ½–1 cup Iberia Coconut Milk

• 2 tbsp Iberia Organic Extra Virgin Olive Oil

• ¼ cup tahini

• 1½ tbsp curry powder

• ½ tsp salt, to taste

• Iberia Cuban Crackers, for serving

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1. Add Iberia Chickpeas, Iberia Minced Garlic In Olive Oil, tahini, Iberia Lemon Juice, curry powder, salt, and Iberia Coconut Milk to a food processor.

2. Blend until smooth, stopping to scrape down the sides as needed.

3. With the processor running, drizzle in Iberia Organic Extra Virgin Olive Oil to add richness.

4. Add more Iberia Coconut Milk gradually until the hummus reaches your desired creamy consistency.

5. Taste and adjust seasoning if needed.

6. Transfer to a bowl, drizzle with a little olive oil, and serve with Iberia Cuban Crackers.