This revisionist hummus is lighter and fluffier than traditional versions, and each flavor is distinct. Adding toasted crushed cumin, coriander, and sesame seeds accentuates the sesame flavor of tahini and provides crackle. Serve with warm pita or another flatbread, crusty peasant bread, or with roasted beets, peppers, and eggplant.
|1||tsp. cumin seeds|
|½||tsp. coriander seeds|
|1||Tbsp. sesame seeds|
|3||cups cooked chickpeas, drained, or 2½ cups canned chickpeas (garbanzos), rinsed well and drained|
|3 to 4||Tbsp. fresh lemon juice|
|1||garlic clove, minced|
|2||tsp. kosher salt|
|~||Pinch of cayenne pepper|
|½||cup reserved bean cooking liquid or water|
|2||tsp. extra-virgin olive oil|
|½||cup chopped fresh cilantro|
|½||tsp. slivered lemon zest|
You can make the hummus up to three days ahead; cover and refrigerate.
This content is from the book A New Way to Cook by Sally Schneider.
Change in our kitchens
Reflections on cooking — and a career that’s based largely at the stove.
The Food Corps co-founder
Flatbreads from around the continent
Beyond a supporting role