The ginger, cumin, and cilantro in this recipe are anti-inflammatory, and the chickpeas are full of fiber. Toasted whole-grain pita is great for scooping up hummus.
Body+Soul, December/January 2007
- Prep Time 15 minutes
- Total Time 15 minutes
- Yield Makes 3 cups
- 15 (1 can) ounces chickpeas, drained, reserving 1/4 cup of the liquid
- 1/4 cup tahini (sesame paste)
- 1/4 cup fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 1 garlic clove, crushed
- 1/4 teaspoon ground star anise (optional)
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cumin
- 1/4 cup cilantro leaves, finely chopped, plus whole leaves for garnish (optional)
- 1 plum tomato, peeled, seeded, and very finely chopped
- 2 scallions, very thinly sliced
- Coarse salt and ground pepper
- In a food processor combine beans and reserved bean liquid, tahini, lemon juice, 1 tablespoon oil, garlic, star anise (if using), ginger, and cumin; puree until smooth.
- Transfer to a serving bowl and stir in cilantro, tomato, and scallions; season with salt and pepper. Drizzle remaining 2 tablespoons oil over the top of the hummus. Before serving, garnish with cilantro leaves if desired.
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