Hummus Dip Scented with Earthy Cumin
The addition of ground Cumin gives my version of the Mediterranean dip an earthy flavor that I love. Drizzle with some additional fruity olive oil when serving if your calories will allow it. Sprinkle with added lemon zest and fresh chopped Cilantro for color and a nice zip before serving.
Garbanzo Beans are also known as Chickpeas. If you look closely at the bean it resembles a baby chick face. Perfect, it is spring after all.
- Earthy Cumin Hummus Dip
- Makes: 4 Cups (32 servings)
- Serving Size: 2 Tbsp
- (I listed this as making 32 servings, 2 Tablespoons for each. If you are like me you will probably eat 1/4 which would mean you have 16 servings instead.)
- 3 1/2 cups cooked, drained Garbanzo beans ( or 2 15 1/2 oz cans of Chickpeas/Garbanzo Beans, drained and rinsed)
- 1/4 cup Olive Oil
- 2-4 Tablespoons fresh squeezed Lemon Juice
- 2 teaspoons Lemon Zest (from one lemon)
- 2 cloves fresh Garlic (germ removed) see note***
- 1/2 cup Tahini Sauce
- 1/4 cup yellow Onion, coarsely chopped
- 1/2 teaspoon Sea Salt
- 1/2-1 teaspoon gr. Cumin
Preparation time 30mins
Cooking time 30mins
Adapted from atableforrue.blogspot.com
Drain Garbanzo beans and place in food processor or blender. Add remaining ingredients to processor and blend for 3-5 minutes; stopping to scrape down bowl when necessary. If you are using a blender this will need to be done often to get everything down to the blades. Blend until smooth.
Place the dip on a large serving platter, and surround with warm toasted flatbread, pita bread or fresh crisp vegetables cut for dipping. I always sprinkle on a bit more ground Cumin too, but then I like it earthy!
This makes a lot of dip, but freezes well. Just divide into 1/2 or 1 cup bowls, cover and freeze.