With the addition of whole cumin seeds, this cumin seed hummus recipe gives the traditional hummus a delightful twist and a nutty, earthy flavor. It's a great dip for gatherings or a nutritious snack.
Ingredients: 1 can 15 ounces of chickpeas, drained and rinsed. 3 tablespoons of tahini. 3 tablespoons of lemon juice. 2 cloves of garlic, minced. 1 teaspoon of ground cumin. 1/2 teaspoon of whole cumin seeds. 1/4 cup of extra-virgin olive oil. Salt, to taste. Water, as needed. Paprika and fresh parsley, for garnish.
Instructions: In a food processor, combine the chickpeas, tahini, lemon juice, minced garlic, ground cumin, and whole cumin seeds. Pulse until the mixture becomes coarse and well combined. While the food processor is running, slowly drizzle in the olive oil until the hummus reaches your desired consistency. If the hummus is too thick, you can add water, one tablespoon at a time, until it reaches the desired creaminess. Season the hummus with salt to taste and blend again to incorporate. Transfer the hummus to a serving dish and drizzle with a bit of extra olive oil. Sprinkle with paprika and garnish with fresh parsley leaves. Serve with pita bread, vegetables, or as a dip for your favorite snacks. Enjoy your homemade cumin seed hummus!
Prep Time: 10 minutes
Cook Time: 0 minutes
Fairview Baptist Church Mineral Wells
