Lemony Hummus with Toasted Cumin Seeds
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
Ingredients:
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
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.
