TRINIDAD AND TOBAGO CURRY "HUMMUS"

Out of the blue after my walk I asked my doorman, Charlie, what's a typical breakfast from his country. Straightaway he said: Curry chickpeas on bread! How do you do it, I said? (I got pretty excited because - and I'm not kidding - I actually have cooked garbanzos in the fridge, so it'sjust perfect.)

Here's how, he said - in one sentence:
Mash or puree the peas in oil, salt and pepper, hot sauce, and curry powder, herbs if you have, think of a hummus, and spread it over toasted bread.
Got it.

The version I made was executed as instructed, with just a little enhancement based on what I have - and in one sentence:
I mashed the garbanzos with fork, added olive oil and some garlic-veg stock I have, sumac and za'atar (just a little - I was thinking "hummus"), yellow curry powder, hot sauce (I have Sriracha), fresh lemon juice and curly-kind parsley -- all combined to taste. 
The flavor profile should be Indian-Caribbean with a "cool-side," like the personality of my doorman!

I actually loved it on toasted cheese bread from Tribeca Oven. Thanks, man!