Hummus with Spiced Chickpeas
This is a perfect appetizer recipe that can be made ahead for entertaining or pack lunches for a guilt free snack served with raw celery and carrot battons.
Ingredients
- 1 can Garbanzo beans chickpeas – drained and rinsed (reserve ¼ can chickpeas for garnishing)
- 1 lemon - juiced
- 4 tbsp Tahini
- 1 clove garlic minced
- Olive oil for cooking and spreading over the dish
- 1 tsp ground cumin seeds half hummus and half for garnishing
- Pinch of cayenne pepper
- Sea salt to taste
Instructions
- Combine the tahini and the fresh lemon juice in a food processor for about 30 seconds.
- Now add the add olive oil, garlic, half cumin seeds, salt and blitz for another minute.
- Add rinsed chickpeas and blend for another minute until thick and smooth. You may need to add some filter water to get the right consistency.
- Pour in a serving dish and refrigerate for cold hummus although warm hummus is rather delicious.
- Now in small pan, add ¼ cup reserved chickpeas, salt, cayenne pepper, cumin seeds and a squeeze of lemon juice and dry roasted for 1-2 minutes until chickpeas are well coated with spices.
- Be sure not to burn the spices.
- Serve hummus garnished with spiced chickpeas. Dish