Hummus made with Indian spicings
Ingredients: pinch of asafetida,1/4 teaspoon cayenne,1 1/4 cups dried chickpeas,1/4 cup fresh chives, chopped,1-inch piece fresh ginger, chopped,1/2 cup fresh parsley or cilantro, chopped,2 cloves garlic, chopped,1/2 teaspoon ground coriander,1/2 teaspoon ground cumin,fresh ground black pepper to taste,juice from 1 lemon,2 – 3 tablespoons olive oil (or more to achieve your desired consistency,2 fresh green or red chilies, seeded and chopped,1 teaspoon sea salt, or to taste,1/4 cup tahini,1 teaspoon turmeric
Instructions:
- Rinse the chickpeas and soak for 8 hours or overnight covered in several inches of water with a little yogurt whey or lemon juice added.
- Drain and rinse, then transfer to a large saucepan. Cover with several inches of fresh water, bring to a boil, reduce the heat to medium-low and cover. Simmer for 1 to 1 1/2 hours or until the beans are buttery soft.
- Drain.In a food processor, combine all of the ingredients and process until you have a thick, smooth paste. You may need to add extra olive oil or a bit of water if you want a thinner paste. Makes 3 cups, nutrition information is based on 1/4 cup serving.
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