This is a classic version of hummus with our secret ingredient added – ground cumin (try grinding your own ground cumin from cumin seeds – delicious!). The cumin really adds flavour and depth to the hummus. For a thicker version of the recipe, use less water and for a thinner version, add a bit more water – just be sure to add it in small amounts so your hummus doesn’t turn out to be too runny, because it will thicken up when stored in the fridge.
CLASSIC HUMMUS WITH CUMIN
The measurements are not to be taken too seriously – feel free to add ‘a little bit of this and a little bit of that’ to suit your taste buds!
- 2 cups cooked & rinsed chickpeas or 15oz cans chickpeas, rinsed & drained
- 1/4 cup olive oil (plus 1-2 Tbsp more, as needed for consistency)
- 3 Tbsp tahini
- 2-3 Tbsp fresh squeezed lemon juice
- 3-4 cloves garlic
- 2-3 tsp ground cumin
- 1 tsp salt
- 3-4 Tbsp water, as needed
- a generous pinch of pepper
- dash cayenne pepper (optional)
Place all ingredients into a high-powered blender or food processor, and mix until creamy & smooth. You may need to stop to scrape down the sides a few times. Add more water and oil, in small amounts until you reach the desired consistency. Season a little more, as desired, and Enjoy!
Nutrition Tip: Some people have a hard time digesting garbanzo beans (aka chickpeas). There are two ways to make beans more easily digested by the body (you can do one or both of these):
1. Sprout the beans – This method takes some planning because you will need up to 4 days to sprout the beans, but it is worth it! Place dried beans in a bowl and fill with fresh cool water until beans are covered with about an inch of water (since the beans will expand and you want them to still be fully submerged). Leave them overnight or between 8-12 hours. Drain and rinse chickpeas with fresh water every 8 hours for 3-4 days. (You’ll see the little sprouts growing from the bottom of the beans around the 2nd day). Then, put the beans with fresh water into a large pot, bring to a boil and cook the beans for 35-40mins.
2. Cook with Kombu – When boiling & cooking the beans, add a piece of kombu. Kombu is dried seaweed that you can find at your local Asian market. The minerals and compounds in the seaweed help break down the difficult-to-digest proteins, so the beans are easier for the body to breakdown (ie. the beans are less likely to cause gas).