Spiced-Up Hummus

Save
Rate
Print
Email
Facebook - Share this

Connect with Facebook to easily update your status and share photos, recipes, and more with your friends.

More Ways to Share:

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.

Per serving: 187 calories; 13 grams fat; 14 grams carbs; 5 grams protein

Prep: 15 minutes
Total: 15 minutes

Ingredients

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

Directions

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.

From Body+Soul, December/January 2007