Healthy Snacks: Cumin Garlic Hummus

September 28, 2015
After trying seemingly hundreds of hummus recipes, this one is my favorite of them all. It's thick, creamy, delicately flavored food--a filling meal that can be eaten in a variety of ways. I have eaten hummus in various forms, for many years. I am also a fervent admirer of basically every form, the whole gamut, from sweet to spicy, even the highly unusual. For me and hummus, it was definitely love at first bite. Years ago, when I first began enjoying this delicacy, I used to buy it pre-made. Once I made it myself for the first time, I realized that there was no reason to ever buy pre-packaged again. Soaking and boiling vs. canned chick peas- If you have the time to soak and boil your own, do it. If you have the time (and a lot is required) there’s nothing like it. They will taste better. However, it is a long process. If you’re short on time, don’t feel guilty about using the canned variety. You’ll still be making your own homemade hummus, which will be better than any store bought variety...ever. Removing the skins... Yes, it does take a minute, well actually more than a minute, and it can be a bit repetitive. However, I do I highly recommend skinning them. Use a clean towel to rub them, it helps to remove much of the skins. The rest should easily come off afterwards using your clean washed fingers. Nuances of flavor are the key. This is why I chose to share this version with you. There are small amount of key ingredients which make this hummus a delightful medley of flavors. It’s the delicate balance of flavors that makes this recipe my favorite. When you add too much of any one ingredient, it quickly takes over and overpowers anything. This is especially true with hummus. Adding a few differing notes however, makes your creation simply delectable. The taste you’ll experience is one hint of flavor, after the other, subtly creeping up and encompassing you in a symphony of flavors. My hummus recipe is not only great tasting, but great for you. Let me share a few of the many benefits with you: Chickpeas- the calcium and magnesium help to maintain strong bones. Chickpeas contain fiber for maintaining healthy cholesterol levels as well as folate, which helps to prevent the formation of cancer cells. Cumin- will help if you suffer from anemia and breathing disorders; it also boosts the immune system, and treats bacterial infentions, both internally and externally. Garlic- is a powerful antioxidant, and also contains vitamin C, B6, and Manganese. Garlic also contains anti-fungal anti-bacterial properties, and is great for combating the cold and flu. Here's my recipe- hope you enjoy.
Healthy Snacks: Cumin Garlic Hummus

Healthy Snacks: Cumin Garlic Hummus

Recipe Type: Allergen Free Appetizers
utensils YIELDS 4 servings
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  • 2 cups Cooked chickpeas
  • 1 clove Garlic
  • 2 Tablespoons Tahini
  • 1/2 (Juice Only) Lemon
  • 1 tablespoon Water
  • 1/4 cup Parsley
  • 1/2 teaspoon Cumin
  • 1/2 Leaf Basil
  • 1/2 teaspoon Crushed Red Pepper
  • to taste Pepper
  • a pinch Salt
  • a pinch (optional) Sesame Seeds
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If soaking and boiling your own chickpeas- 1.) Place the chickpeas in a bowl and cover with water making sure to use a bowl with space enough for them to at least double in size, and cover with water with at least an inch over on top. 2.) Soak for at least 8 hours. 3.) Drain the water 4.) Boil for 5 – 8 minutes. You’ll want them tender yet not mushy. 5.) Simmer on a very low heat for one hour. 5.) Drain and cool. 1.) Use a clean towel and rub the chickpeas, removing the skin. Use your clean fingers to remove any suborn skins. 2.) Finely chop the garlic, basil, parsley, and crushed red pepper. 3.) Add the water to bottom of mixer. 4.) Add the chickpeas 5.) Lemon juice, parsley, garlic, cumin, pepper and salt. 6.) Top with sesame seeds if so desired. Serve with vegetables or as a spread on sandwiches or a wrap. Top with sesame seeds if desired. ___ Photo: Alex Kudukis

Alexandra Kudukis is a freelance journalist currently writing for Dirva, Draugas News, and Draugas Newspapers, contributing articles in both English and Lithuanian. She began her informal journalistic training at the tender age of four when she began attending concerts with her mother’s best friend Jane Scott, the premier rock music reporter for the Cleveland Plain Dealer. Everything she knows from the structure of a good article to conducting an engaging interview- including how to be gracious and kind even in the most difficult of situations, she learned from Jane. She has completed her first novel, a dynamic struggle of a woman letting go of childhood dreams while attempting to balance a horric home life and burgeoning career. Alexandra has also just completed her first full-length screenplay chronicling the young adult lives of children from Eastern European families, misfits trying (and failing) to find success as first generation Americans. She has an M.P.A. from Cleveland State University, which has provided her a broad base on which to base her career.Her blog details the trials and triumphs of an aspiring writer. She studied German and Russian as an undergraduate and loves to travel. Alexandra currently resides in Fountain Valley, CA with her animal companions, two cats Isabella and Victoria and Pierre, a rescue pigeon.


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