This is one of the recipes in the "Hummus, hummus... and more hummus" chapter of ED&BV... Curry Chickpea Hummus.
Well, yes, there are chickpeas in the hummus, but most of the other ingredients are quite exotic for hummus, including using cashew butter instead of tahini. OH YES! You can rejoice all you tahini-haters out there! (but why are you hating on tahini, pick on a seed your own size) There is also curry powder in this hummus, and a small amount of raisins (or you can use currants), for a sweet balance against the slight spiciness and pungency of the curry powder.
These can be served simply with pita breads, crackers, tortillas chips, or veggies. But, if you want to make this dip just a little more special, try serving with pappadums - Indian lentil-based 'crackers'. You may find prepared pappadums in your area. If not, try the brand I use - Patak's plain pappadums - and cook as directed on the package, or here in this link.
And if you can get your hands on a jar of Taj Mahal chutneys by Everland Natural Foods, serve a little bowl of chutney with the hummus and pappadums as well. I have tried both the Tamarind Chutney and Mango Ginger Chutney. These chutneys are naturally sweetened, and these flavors in particular are not too 'hot' as other chutneys can be. They are just intensely flavorful - love, love, love them!
You'll never look at hummus the same again...