This simple, yet delicious, hummus dip brings on the heat with spices such as cumin, group red pepper flakes and smoked paprika. It’s light, refreshing and perfect during these last weeks of summer. For more classic recipes, visit Mindy's Meals on Heels Blog.
1 cup dried chickpeas (garbanzo beans), rinsed and soaked overnight in water filled bowl
1/2 cup sesame tahini paste
1/4 cup extra virgin olive oil
3 tablespoons fresh lemon juice
2 cloves garlic, grated
1/2 teaspoon ground cumin plus 1/2 teaspoon ground red pepper flakes
Kosher salt and fresh ground pepper to taste
Smoked paprika (optional)
Chopped fresh flat-leaf parsley for garnish (optional)
Drain and rinse the garbanzo beans. Place in a pot with water with 4 cups water. Bring to a boil. Reduce heat to medium. Cover and cook for 1 hour or more until beans are fork tender and soft. Drain, reserving one cup of starchy water and 1/2 cup cooked beans. Let beans and cup of water cool.
Place cooled beans in a food processor. Process until no chunks remain. Add tahini paste, oil, lemon juice, grated garlic, cumin and red pepper flakes. Pulse. Add salt and pepper and process until smooth. Add reserved cooking water a little bit at a time until you reach desired consistency.
Transfer to a serving bowl. Add whole cooked beans to center and drizzle olive oil around them.
Sprinkle with smoked paprika and add parsley, if you're opting to use those ingredients. Stays for three days in a refrigerated airtight container. One cup dried beans yields two cups after soaking beans.
Serve with olives, crudités and warm pita.