Cumin Spiced Hummus

What's Special?

-Sugar-Free, Gluten-Free, Egg-Free, Dairy-Free, Nut-Free, Corn-Free.

-Chickpeas are an excellent source of complex carbohydrates (help stabilize blood sugar) and protein.

-High in Fiber (5g per 1/2c)

-Low in fat (this recipe is.. most hummus you buy is high in fat compared to protein content).

-Make-ahead and keep in fridge for up to 5 days.

-A quick healthy lunch if served with whole grain bread or quinoa/rice crackers, veggies and maybe some leftover chicken or canned tuna!

CUMIN SPICED HUMMUS

Ingredients:

-1 can organic "Eden" chickpeas (398ml), including all juice except for 2TB.

-2TB  tahini

-1 tsp toasted sesame oil

-juice of 1 lemon

-2 to 4 large cloves garlic, crushed (depending on your sensitivity!)

-1.5 tsp sea salt

-1/4 tsp pepper

-1 tsp (heaping) ground cumin +1 tsp garnish 

Preparation:

Combine all ingredients in blender and blend until well mixed but still fairly grainy (that's how I serve it) - about 30 seconds on medium.  Garnish with freshly ground cumin (and you can toast it very quickly before blending in a dry pan on medium heat for about four minutes or until slightly browned/fragrant).

Serving Ideas:

Serve as a dip with whole grain rye/rice/quinoa crackers, pita or wholemeal rye bread and raw veggies (zucchini, carrots, green beans, broccoli, cauliflower).  Combine with tofu, left-over chicken or tuna for a complete meal.  Use as a spread for sandwiches or on scrambled eggs.

Preparation time: 10 minutes

Yield: Approx 2 cups.

FYI:

I use all of the juice from the "Eden" canned chickpeas because it is low in sodium and combined with kombu which helps our bodies digest the beans without distress.  Normal canned chickpeas can be very high in sodium (I've seen up to 650mg per cup... the daily recommended limit of sodium is around 1600mg) and the juice in the can contains a lot of that salt.  If you can't find "Eden" chickpeas, use regular canned chickpeas but drain and rinse well in cold water before blending, and add 1/3c water to this recipe, adjusting to your desired consistency.  You can also boil your own chickpeas ahead of time in large portions then freeze in 1 3/4c portions to use in this recipe.