Hummus with parsley and cumin

Hummus has become ubiquitous in the U.S. in recent years. However, you have never tasted a hummus as good as this one. It has one special ingredient – cumin – that makes all the difference.

Hummus is a superfood and very easy to make at home.   The four major ingredients are chickpeas (or garbanzos), tahini (sesame seed paste), garlic and lemon. Usually, parsley or cilantro is added and the finished product is often served with a dollup of olive oil and some pine nuts.

Chickpeas are an “excellent source of fibre, vegetable protein, starch, vitamins especially ones in the B group and E, and minerals, in particular magnesium, iron, phosphorus, manganese and iron.  They provide valuable protein(when combined with cereals, nuts, grains etc) for vegetarians. They contain insoluble fibre, which promotes regular bowel function and may protect against cancer. They also provide insoluble fibre, which helps to remove cholesterol from blood and hence may protect against heart and circulatory disease. Chickpeas provide slow-release energy, avoiding peaking of blood glucose levels, which is helpful in the prevention and control of diabetes. They contain vitamins and minerals essential for many metabolic functions and which protect against disorders and disease.” (https://auranics.wordpress.com/2009/06/23/superfood-5-chickpeas/)

Here is how to make it:

Time Required: 20 minutes

Servings: 2 cups (more than enough for six people as a cocktail appetizer)

Gear: Food Processor

Ingredients:

• 1 can (15oz.) chickpeas or garbanzos
• 3 tbsp. tahini
• 3 tbsp. extra virgin olive oil
• Juice of 1 lemon (or ½ Meyer’s lemon)
• 1 tsp. salt
• 1 tsp. cumin
• ½ tsp. pepper
• 2 cloves of garlic
• ½ cup of parsley or cilantro
• Olive oil and pine nuts (optional) for garnish
• Pita chips, celery or baby carrot for dipping

Procedure:

1. Open the can of chickpeas and drain about 2/3 of the liquid. Retain some of the liquid.
2. Add the chickpeas and all of the rest of the ingredients (except the pita chips, celery or baby carrots) to a food processor and blend on high until smooth.
3. Transfer to a serving dish and garnish with a little olive oil and some pine nuts.
4. Serve with the pita chips, celery or carrots

I really like baby carrots as the dipping medium. Buy a bag of them and slice them in half lengthwise. They work perfectly and are clearly the most healthy option. I also prefer cilantro as the “green” component, but you should try parsley also.

Keep any leftovers in the refrigerator in covered containers. Hummus will last up to two weeks, although this recipe is so good, you will find yourself nibbling on it constantly.

Categories: Classic Appetizers, Classic Middle Eastern Dishes

Tags: Hummus