Hummus With Coriander
The high-fiber chickpeas in hummus benefit the gut health, while sesame seeds act as a general tonic. This recipe makes 1 lb of hummus.
- 14 oz canned Chickpeas, cooked, drained and rinsed
- 3 tbsp dark tahini paste
- 1/2 juice of lemon
- 1 tsp coriander seeds very finely crushed
- 1/2 tsp smoked paprika
- 1 tbsp extra virgin olive oil
- salt to taste
- freshly ground pepper to taste
- 2 tsp black or white sesame seeds
- 1 tbsp pomegranate seeds to garnish
- 1 small bunch cilantro leaves finely chopped
- 2 heads garlic cloves separated & peeled
- 1/2 cup olive oil
- 1 tbsp white wine
- 1/2 tsp thyme leaves chopped
- 1/2 tsp rosemary leaves chopped
Preheat oven to 325°F (170°C)
To make the garlic puree, place the garlic cloves in a small baking dish and add olive oil, wine, thyme and rosemary. Cover the dish with a lid or foil and bake for 40 minutes or until the garlic cloves are soft. Pulse the softened mixture briefly in a food processor or blender to make a puree.
To make the hummus, put 1 tablespoon of the garlic puree and the rest of the ingredients except the sesame seeds, in a food processor or blender. Pulse to a semi-coarse paste.
Add the sesame seeds. Taste the hummus and add more seasoning and/or lemon juice if needed.
If the mixture is quite dry, add a little water to loosen it. If you prefer a very smooth mixture, use a hand-held stick blender and add the sesame seeds along with the rest of the ingredients.
Serve in a bowl scattered with pomegranate seeds and garnish with cilantro leaves if desired.