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chickpeas Tahini olive oil freshly squeezed lemon juice garlic ground cumin cayenne pepper salt freshly ground black pepper Indian-Spiced Cashews
Viewed: 50 - Published at: 3 years agoIngredients
- One 20-ounce can chickpeas, drained, rinsed in cold water, and drained again
- 1/4 cup tahini (sesame paste)
- 1/4 cup olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1 large or 2 small cloves garlic, chopped
- Dash of ground cumin
- Dash of cayenne pepper, plus some for garnish
- Salt
- Freshly ground black pepper
- 3/4 to 1 cup Indian-Spiced Cashews, coarsely chopped
Method
- In the container of a food processor or blender, combine the chickpeas, tahini, oil, 1/4 cup water, the lemon juice, garlic, cumin, cayenne, and salt and pepper to taste.
- Blend until smooth.
- The texture should be thick but creamy.
- Add more water if needed; season to taste with the cumin, cayenne, salt, and pepper.
- Place the hummus in a low, wide serving bowl.
- Surround the hummus with a thin circle of the chopped spiced nuts.
- Sprinkle a very light dusting of cayenne in the center.
