Prep 10 mins
Cook 0 mins
This recipe is inspired by the many hummus recipes I have seen, but had added oil & were lacking the flavor I was seeking. It's classified as Greek for the actual Hummus part, and Indian for the coriander/cumin/cayenne combo, which is common in Indian food, and gives this dip an interesting twist. Tahini is sesame (seed) butter, and the best thing to use for the right flavor, but use peanut butter instead if you have to.
- 453.59 g can chickpeas
- 29.58 ml tahini
- 14.79 ml lemon juice
- 2-3 clove garlic (pressed or crushed)
- 118.29 ml roasted red pepper
- 7.39 ml cumin
- 4.92 ml coriander
- 1.23-2.46 ml cayenne
- 2.46 ml salt
- fresh ground pepper
- Drain& rinse chick peas/garbanzos, reserving liquid.
- In small bowl, combine cumin, coriander, cayenne (use less if you don't want it very spicy, but we like it with 1/2 tsp),& salt, mixing throughly.
- Put garbanzo beans/chick peas in bowl of food processor with chopping blade,& sprinkle the spice mixture over the top evenly.
- Add the tahini, lemon juice, garlic,& roasted red peppers, and blend until well mixed.
- Add the fresh ground pepper.
- Once the hummus gets smooth, add some of the reserved liquid from the chick peas/garbanzos while it is being processed, until it reaches the desired consistency.
- Serve with toasted pita bread or as a dip or spread with almost anything.
- Have fun with this basic recipe- you can change the amounts or even the actual spices used to change the flavor of this healthy dip.
- Please share your discoveries!
Fabulous! I will never buy ready-made hummus again. This couldn't be easier - threw all the ingredients in the food processor, added a little fluid from the drained chick peas and presto - wonderful. I used jarred roasted red peppers rather than roasting my own.
Delicious! I didn't have tahini on hand, so I subbed about 1/3 tablespoon of sesame seed oil and 1/3 cup of plain yogurt. I also used the liquid from the roasted red peppers I used instead of reserved oil from chick peas. I also added a bit more salt and garlic.
I took out the tahini altogether and added 1/4 cup nonfat plain yogurt to keep the creamy texture. I roasted half of a leftover red pepper, subbed lime juice for the lemon, added approx. 1/8 tsp red pepper flakes instead of cayenne, left out the coriander but added about 1/2 tsp of paprika. The recipe turned out to be my best version of hummus yet!