Have you hit a hummus rut? Your once favorite dip has suddenly lost its snackability? Don't you worry; it's just a sign that you need to spice things up a bit. Most will associate hummus with Mediterranean cuisine, but this particular recipe takes on some Mexican flair with the addition of cumin, coriander, and red pepper flakes.
To achieve a supersmooth hummus texture, try skinning each chickpea before tossing in the food processor. Sure, it seems time consuming, but it only requires 15 minutes tops and makes a noticeable difference.
To achieve a smooth hummus, pinch each chickpea to remove the papery skin. Discard the skins.
- 1 15-ounce can chickpeas, drained and rinsed
2 heaping tablespoons tahini
1/2 teaspoon crushed red pepper flakes
1 teaspoon ground cumin
1 teaspoon ground coriander
1 clove garlic, crushed
1/2 lemon, juiced
Extra-virgin olive oil
Pita or naan bread, for dipping
- In the bowl of a food processor, combine chickpeas, tahini, pepper flakes, cumin, coriander, garlic, and lemon juice. While processing, drizzle in olive oil, and grind until a smooth paste forms. Salt to taste.
- Transfer to a small bowl. Top with more olive oil and red pepper flakes. Serve with bread for dipping.
- Snacks, Dips
- Mediterranean/Middle Eastern
- 4 servings