Howdy fine blogging readers and buds!
The 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 flavor. And it’s just that feisty too.
Packed with the goodness and flavor punch of fresh lemon, garlic, and parsley, this intensely flavorful dip will have you wondering how you ever made it any other way!
Less over salted processed dips means less bad sodium without sacrificing taste. Less high cost and high fat snack foods means less guilt and more enjoyment. Less repetition in your recipes means there is always something new, so you can re-work the classics to be fresh every time.
More intensity in flavorings means more satisfaction from fewer bites. More freshly made snack foods means more healthy ways to get cooking. More pure clean ingredients means more accessible nutrition, so your body can make quick work of every morsel.
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 (2 398ml can if using canned)
- (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
Ready to make delicious?
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.
I actually think this is my favorite hummus version ever.
It is full of protein, calcium, and loaded with healthy fats and fresh ingredients. Keep this stored in your fridge for up to a week and use it as you wish .
On fresh crusty bread, crackers, or with any fresh crisp vegetable.
Summer time calls for easy living. With ovens off and back doors flung wide open.
Grab a few fixings and head outside. This weekend I’ll be enjoying this house I call a home.
I’ll be digging into this delicious dip right here. All alone. And I can’t wait.