I started making my own personal hummus recipe when I was vegan and ready to skill for snack foods that made me feel full but didn’t make me feel gross (my citrus curry carrots recipe also fits the bill). Chickpeas fit the bill perfectly, but you can only eat so much plan hummus before the thought of it makes you recoil. What’s a newbie vegan to do when faced with a boring-food challenge? ADD CILANTRO! And tomatoes, and onion, and garam masala.
A hummus recipe with garam marsala?
The idea to add garam marsala to hummus came from Post Punk Kitchen, and now it’s my favorite way to prepare chickpeas. This hummus recipe will give you a nice, almost mexican tasting dip, great for chips, pita bread, or sandwiches. I actually add a butt-load more cilantro than the recipe calls for, but I’m just weird like that. But even still, this is a cilantro-lovers recipes.
This hummus is a great compliment for a hot day and case of Corona… !
Uber Mexican Hummus Recipe
- 2 teaspoon olive oil
- 1/2 onion chopped
- 3 cloves garlic minced
- 2 large Roma tomatoes chopped
- 1/8 teaspoon cayenne
- 1 teaspoon coriander seed
- 1/2 teaspoon cumin seed
- 1/2 teaspoon garam marsala
- One 15-ounce can garbanzo beans
- 1/2 teaspoon good flavorful sea salt
- 2 tablespoons tahini
- 1/4 cup cilantro chopped
- 1 whole lime
- Sauté onions and garlic for a few minutes until onions are soft. Add spices and tomatoes, and simmer uncovered for five or so minutes until the whole thing takes on a nice mushy consistency. (fyi - tomato peels will never mush, but you knew that ;)
- Set tomato mixture aside to cool a bit. Drain garbanzo beans and add to food processor with salt, tahini, and cilantro, blending for thirty seconds. Add tomato mixture and blend until desired consistency.* Add lime juice and salt to taste.
This content was originally posted on FearlessFresh.com.