A Different Kind of Hummus
Hummus has got to be one of the best snacks or appetizers out there. High in protein, fiber, and loads of essential minerals, it’s the perfect thing to have in the fridge everyday.
In lots of restaurants these days, it seems hummus is one of the only vegan options on the menu, so most vegans and vegetarians I know seem to kind of yawn at the prospect of yet another bowl of pureed garbanzo beans. In fact, the spread of hummus (no pun intended) is so rampant that my local Food Hole has a whole aisle just for hummus! But, what makes this hummus different than most is the addition of cumin. For some reason, just adding that spice takes it to a whole new level. In fact, I’ve been told numerous times that this is the best hummus ever, but no one can really put their finger on just what makes it so great.
A DIFFERENT KIND OF HUMMUS
makes 4 cups
This is an easy recipe for raw foodists to adapt. Instead of using canned chickpeas, use sprouted chickpeas. And, if you can handle wheat, use nama shoyu instead of tamari to make this recipe really raw.
2 cans chickpeas, drained
1 cup tahini
3 Tbs. lemon juice
3 Tbs. wheat-free tamari
1 Tbs. olive oil
1 Tbs. ground cumin
2 small garlic cloves
1 tsp. sea salt, or more as needed
1/4 tsp. cayenne, or more for more of a kick
water, as needed
1. Throw everything in a food processor and blend until smooth. With the machine running, slowly add water as needed to make a smooth, thick-yet-easily-spreadable paste. Adjust seasonings and serve with carrot sticks, celery sticks, cucumber slices, or pita bread.
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