Wear your ego like a loose fitting garment.BuddhaThe weekend is soon upon us (yay!) and we are looking forward to spending a quiet weekend here at home. The teenager is gone on a camping trip, and the little one is done school for the year. Time to stop. And enjoy. Sometimes nothing beats the promise of a few days around the house, enjoying the hard work it takes to make your house a true home.
I’ve shared with you all about my recent attempts to free up some space and remove a portion of mental clutter by clearing out closet space, or the basement, or just our minds. This weekend I am looking forward to seizing the opportunity to enjoy that extra space. I can feel the relaxation already…can you? 😉
Today I am excited to share with you quite possibly the best hummus I have ever had – yup, it’s that good. Now, if you like cumin, this recipe will seriously hit the spot. If you don’t (or just aren’t sure), this is almost guaranteed to turn you onto it (IMO). It’s that seriously serious about it’s flavour. And it’s just that feisty too. Packed with the goodness and flavour punch of fresh lemon, garlic, and parsley, this intensely flavourful dip will have you wondering how you ever made it any other way!
Feisty Fried Cumin Hummus:
~ Recipe can easily be halved for a single serving
(2.5) tsp cumin seeds
(2) tbsp olive oil
(4) cups cooked chickpeas, I always recommend GRAIN chickpeas from scratch
(4) tbsp sesame tahini
(6-8) tbsp freshly squeezed lemon juice
(2) medium cloves fresh garlic, peeled
(2) tsp good sea salt
(1/2) cup good olive oil
(1/2) cup fresh parsley (not packed)
up to (1/2) cup of cold water
Start with the cumin seeds and 2 tbsp. of olive oil. In a medium frying pan, heat the olive oil on medium heat until hot. Add the cumin seeds whole and cook, stirring pretty much constantly, for 1 minute. The seeds should turn a dark brown and become beautifully fragrant – just be careful not to burn them! It is best to stay fully present (as in, in the moment, hard sometimes) while doing this step, or you could end up with a smoke-filled kitchen (unless you like that sort of thing).
Remove the seeds to a bowl and allow the hot oil from the pan to follow. Set aside. In a blender or food processor, combine 2 teaspoons of the cumin seeds with all the remaining ingredients except the water – reserving the last half teaspoon or so of seeds for garnish. Blend on high until well mixed and smooth (and crazy good).
If using a blender, add the additional water as the blender runs and agitate the mixture with a spatula (careful of those blades!). Use only enough water to get the mixture churning nicely and to facilitate better blending. For those using a food processor, feel free to add enough water to reach desired consistency.Taste to adjust seasonings and remove into a container or serving dish. This hummus is best served a little colder or after sitting in the fridge for (just a little) while.Before serving or storing, garnish the top with the remaining fried seeds and a nice splash or drizzle of additional oil.