Tuesday, May 24, 2011

herbed and spiced hummus

Everyone loves a good hummus. It's unbelievably easy to make and you can't really go wrong with it. It's really just variations on a type of bean and adding accoutrements to it. For this I added chickpeas, olive oil, tahini, lemon juice, spices, herbs, salt. Not too complicated. I used a random mixture of Indian and Mexican spices. Dashes of ginger, cayenne, cumin, paprika, turmeric, fennel, cardamon and star anise. 

Makes about 3 cups. 


1 can (15 oz) chickpeas, reserve liquid
1/4 cup tahini
1/4 cup lemon juice
1/4 cup extra virgin olive oil
3 garlic cloves, crushed
1/4 teaspoon ground star anise
1/2 teaspoon ground ginger
1/2 teaspoon cardamon, crushed
1/2 teaspoon cayenne
1/2 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon fennel
1/4 teaspoon turmeric
salt and pepper
1/4 cup cilantro, chopped (optional)
2 scallions, thinly sliced (optional)

In a food processor, combine beans and about 1/4 cup of reserved liquid from can. Add garlic, tahini, two tablespoons olive oil, lemon juice and all of the spices, plus salt and pepper. Add more reserved liquid until desired consistency is reached. Feel free to add less or more of spices. This is just my personal taste. I like my hummus super flavorful and a bit spicy. Top with two more tablespoons of olive oil, cilantro leaves and scallions, if you so desire. 

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