Dr. Panutich is a licensed Naturopathic Physician specializing in integrative medicine for patients with cancer and chronic disease. Dr. Panutich also holds PhD in Immunology and Biochemistry and had a postdoctoral fellowship in the field of cancer research at UCLA department of Medicine, where she was a faculty member for eight years prior to pursuing her naturopathic degree. Our goal is to provide quality medical care to the patients using natural medicine modalities and conventional medicine.
Fresh lemon juice along with grated zest imparts a lovely citrus flavor to the hummus. It makes a fine snack or an excellent dip for a party. Serve with toasted whole wheat pita triangles or cut-up raw vegetables.
Note: The recipe halves easily. If you don’t feel like toasting the seeds, simply substitute 1 1/2 teaspoons ground cumin; you need a little more because the flavor is milder.
MAKES ABOUT 3 CUPS
1 teaspoon cumin seeds
2 cups cooked chickpeas, rinsed and drained
1/3 cup tahini (Middle Eastern sesame seed paste)
1/2 teaspoon grated lemon zest
2 to 3 tablespoons fresh lemon juice
3 tables extra virgin olive oil
1 teaspoon sea salt
1/2 cup warm water
Paprika, sweet or hot to taste
1. In a small dry skillet, toast the cumin seeds over medium heat, shaking the pan once or twice, until they are lightly browned and fragrant., 2 to 3 minutes. Transfer to a mortar and crush lightly, or grind in a spice grinder or mini food processor.
2. Combine the chickpeas, tahini, lemon zest, 2 tablespoons of the lemon juice, olive oil, salt and toasted cumin seeds in a food processor or blender. Add 1/2 cup water and puree until smooth.
3. Season with more lemon juice and additional salt to taste. Transfer to a bowl and serve at room temperature, with a dusting of paprika on top.