To make the cumin/coriander blend, toast 2 tablespoons each of the whole spices in a sauté pan on low heat until aromatic and lightly toasted, about 2 minutes. Once cooled, grind in a coffee grinder reserved for spices; a mortar and pestle also works. For smoother hummus, peel the chickpeas before adding to the food processor.
- 2 large garlic cloves, smashed
300g cups cooked chickpeas (from a tin, drained and rinsed)
3 1/2 tablespoons freshly squeezed lemon juice, more as needed
3 tablespoons warm water, more as needed
2 tablespoons extra-virgin olive oil, plus more for garnish
1 1/2 tablespoons tahini
1/4 teaspoon ground toasted cumin/coriander combo (or 1/8 teaspoon each if not making the blend)
Pinch of cayenne pepper
Toasted pine nuts, for garnish, optional
Finely chopped parsley, for garnish, optional
- Put the garlic in the bowl of a food processor and pulse a few times to chop. Add the chickpeas, lemon juice, water, olive oil, tahini, spices, and 3/4 teaspoon salt. Blend until smooth, scraping down the bowl as you go.
- Taste and add more lemon juice or salt as needed; to get the right balance of flavours, it should taste bright with lemon juice, rather than heavy with beans and tahini. You can also adjust the consistency with a little more water, if you like (keep in mind that it will stiffen considerably when chilled).
- Drizzle with olive oil and sprinkle with pine nuts and parsley before serving (if using).
- Appetizers, Dips
- Mediterranean/Middle Eastern
- About 6 servings