avatarAuthorParkash BainsCategory, , , , DifficultyBeginner

Yields2.5 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins

Spiced Hummus — In Greece & the Middle East, it’s no secret that hummus is king and falafels are ever so popular! They are also used in stews and snacks in Africa and the Middle East. Hummus provides you with protein, iron, fibre and a number of essential vitamin and minerals, and while it can be high in fat (depending on the amount of olive oil and tahini used), it is mostly heart-healthy unsaturated fats.

The sun-dried tomatoes add a tasty tartness, which is balanced by the earthiness of the spices and sweetness of balsamic vinegar and honey.

 20 ounce (540ml) can chickpeas, rinsed and drained
 2 tbsp lemon juice
 1 tbsp balsamic vinegar
 2 tbsp tahini
 3 tbsp sundried tomatoes in olive oil
 34 cloves roasted garlic (roast at 375F for 15 minutes wrapped in foil)
 ½ tsp ground turmeric
 ½ tsp sea salt, or more to taste
 ½ tsp ground cumin
 ¼ tsp cayenne pepper
 ¼ tsp smoked paprika
 23 tbsp E V olive oil plus 1-2 Tbs water as needed
 Drizzle of honey or maple syrup to balance the tartness

1

Process everything in a food processor for about 30 seconds. Add olive oil and water, process until nice and smooth.

Ingredients

 20 ounce (540ml) can chickpeas, rinsed and drained
 2 tbsp lemon juice
 1 tbsp balsamic vinegar
 2 tbsp tahini
 3 tbsp sundried tomatoes in olive oil
 34 cloves roasted garlic (roast at 375F for 15 minutes wrapped in foil)
 ½ tsp ground turmeric
 ½ tsp sea salt, or more to taste
 ½ tsp ground cumin
 ¼ tsp cayenne pepper
 ¼ tsp smoked paprika
 23 tbsp E V olive oil plus 1-2 Tbs water as needed
 Drizzle of honey or maple syrup to balance the tartness

Directions

1

Process everything in a food processor for about 30 seconds. Add olive oil and water, process until nice and smooth.

Spiced Hummus with an Indian Twist