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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

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« Silk Road Chickpea & Millet Stew (gluten-free, vegan, ACD) | Main | A culture of love »
Saturday
Feb192011

Hummus with Toasted Cumin and Paprika (gluten-free, vegan, ACD)

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These days, hummus is a commonplace food at restaurants, in cookbooks, and in the blogosphere. But I say, "So what?" Hummus is delicious, economical, easy-to-prepare, and has endless opportunity for variation.  Additionally, hummus is wonderfully nutritious, a good source of fiber, protein, calcium, potassium, and iron. Thus, I provide you with yet another hummus recipe.

This is one of my most recent favorite ways to prepare it, spiked with garlic, lots of cumin, and paprika. Rather than using ground cumin, I include whole toasted cumin and sesame seeds for a nutty flavor.  I think you'll like it a lot.

Serve it garnished with a drizzle of extra virgin olive oil, a sprinkle of cumin seeds, and a dusting of paprika. You'll love it with raw vegetables, crackers or breads, in collard leaf wraps, or on salads.  Hummus also is a great base for creamy salad dressings and sauces!

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Hummus with Toasted Cumin and Paprika

yield approx. 2 cups

If you choose to use canned beans instead of cooking your own, I recommend Eden Foods brand.  In addition to being organic, Eden Foods beans are cooked with kombu for easier digestion and are packed in BPA-free cans. Yay!

One other thing - make sure your garlic is very fresh and crisp. You don't want to use elderly garlic that is rubbery, soft, or browning, because it tastes bitter and acrid and will make your hummus taste funky.

  • 1 Tbsp whole cumin seeds
  • 1 Tbsp whole sesame seeds
  • 2 cups cooked chickpeas
  • 2 Tbsp olive oil
  • 2 Tbsp sesame tahini
  • juice of 1 large lemon
  • 2 very fresh medium garlic cloves, coarsely chopped
  • 1/2 tsp paprika (smoked paprika is great, but a sweet or hot paprika is good as well)
  • pinch cayenne pepper
  • 1/4-3/4 cup bean cooking liquid, broth, or water
  • salt, to taste

Place cumin seeds and sesame seeds in a hot, dry saute pan over low heat. Stir occassionally, toasting until fragrant. Remove from heat and let cool.

Place beans, oil, tahini, lemon, paprika, and cayenne in a food processor or blender, along with 1/4 cup liquid. Process until a smooth paste starts to form, scraping sides often and adding additional liquid as necessary to reach desired consistency.  Add cumin seeds and sesame seeds, as well as salt, processing again until fully combined.

Serve, garnished with a drizzle of extra virgin olive oil, a sprinkle of cumin seeds, and a dusting of paprika. Excellent with raw vegetables, crackers or breads, in collard leaf wraps, or on salads.  Hummus also is a great base for creamy salad dressings and sauces!

Refrigerate leftovers for up to 5 days in a well-sealed container.

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Reader Comments (1)

Just made this tonight.....sooo good! Thanks for a great recipe!

February 19, 2011 | Unregistered CommenterLaila
Sorry, no comments/questions allowed right now.
Hi reader! My schedule as full-time grad student with two part-time jobs doesn't allow me the time to manage comments. I hope you enjoy what you find and can figure out answers to any questions you may have. xo