Hummus #2

This vibrant hummus recipe elevates the classic dip with a sauted onion and garlic base, infused with fresh parsley and warm spices like cumin and coriander. The result is a creamy, aromatic spread that balances earthy chickpeas with bright lemon juice and nutty toasted sesame seeds. Perfectly smooth yet textured with herbs, it serves as an ideal starter for parties or potlucks. Pair it with warm pita bread, fresh vegetable crudits, or use as a flavorful spread in wraps. Its vegan-friendly nature and robust flavor profile make it a versatile addition to any Middle-Eastern-inspired meal.

Cooking Method: Sautéing

Cuisine: Middle Eastern

Courses: Appetisers

Difficulty: Intermediate

Servings: 6

Calories: 144.6

Dietary: Gluten-free, Vegan, Vegetarian

Description

This vibrant hummus recipe elevates the classic dip with a sauted onion and garlic base, infused with fresh parsley and warm spices like cumin and coriander. The result is a creamy, aromatic spread that balances earthy chickpeas with bright lemon juice and nutty toasted sesame seeds. Perfectly smooth yet textured with herbs, it serves as an ideal starter for parties or potlucks. Pair it with warm pita bread, fresh vegetable crudits, or use as a flavorful spread in wraps. Its vegan-friendly nature and robust flavor profile make it a versatile addition to any Middle-Eastern-inspired meal.

Ingredients

1 tablespoon Safflower Oil
2 tablespoon Chopped Onion
1 clove Garlic, minced
1/4 cup Minced fresh parsley
1 teaspoon Basil
1/4 teaspoon Ground Coriander
1/4 teaspoon Oregano
1/4 teaspoon Black pepper
15 oz Can drained Chick Peas
3 tablespoon Lemon juice
2 tablespoon Toasted Sesame seeds
1 dash Cumin

Directions

1
Heat the safflower oil in a small skillet over medium heat.
2
Add the chopped onion and minced garlic; saut until the onion is softened and fragrant.
3
Stir in the basil, ground coriander, oregano, black pepper, and cumin; cook for 1 minute.
4
Add the minced fresh parsley; stir just until the parsley wilts slightly, then remove from heat.
5
Place the rinsed and drained chickpeas and lemon juice into a food processor.
6
Process the chickpeas and lemon juice until the mixture is completely smooth.
7
Add the sauted onion and herb mixture to the food processor; pulse to combine.
8
Stir in the toasted sesame seeds gently by hand or pulse briefly to incorporate.
9
Spoon the hummus into a serving bowl.
10
Garnish with lemon wedges, cherry tomatoes, or fresh parsley sprigs if desired.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 144.6kcal

% Daily Value *
Total Fat 15.0g24%
Saturated Fat 2.2g12%
Cholesterol 0.0mg0%
Sodium 1.2mg1%
Total Carbohydrate 2.8g1%
Dietary Fiber 0.5g2%
Sugars 1.3g
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For extra creaminess, you can add a tablespoon of tahini if available, though this recipe relies on the chickpeas and lemon for texture.

Store leftovers in an airtight container in the refrigerator for up to 4 days. A thin layer of water or oil on top can help prevent drying.

Toasting the sesame seeds before adding them enhances their nutty flavor significantly. Toast them in a dry pan over low heat for 2-3 minutes until fragrant.

If the hummus is too thick, add a tablespoon of warm water during processing to reach your desired consistency.

Keywords: hummus, chickpeas, garbanzo beans, lemon juice, sesame seeds, toasted, cumin, coriander, parsley, garlic, onion, vegan, dip, spread, appetizer, middle eastern, healthy, plant-based, protein, fiber

Read it online: https://www.chefs-mate.com/recipe/hummus-2/