Spiced Hummus
Submitted by reef
Spiced chickpea hummus blended with cumin, coriander, ginger, turmeric, and tahini. Food processor makes it silky smooth. Chill before serving with pita or vegetables.
YIELD
12 servingsPREP
10 minCOOK
0 minREADY
2 hrsThis spiced hummus takes the Middle Eastern classic and gives it a warming spice boost with cumin, coriander, ginger, and turmeric that turn ordinary chickpeas into something crave-worthy.
Dump drained chickpeas, ground spices, tahini, sesame oil, apple cider vinegar, and crushed garlic into your food processor.
Blitz until completely smooth (patience here pays off with silky texture), then chill for at least 2 hours to let flavors meld and deepen.
The result is hummus with complexity beyond the typical garlicky spread, earthy and warm with just enough tang to keep it bright.
Chef Tips
- Blend time matters: Process a full 2-3 minutes for restaurant-smooth texture; scrape down sides halfway
- Reserve liquid: Save some chickpea liquid (aquafaba) to thin hummus if it’s too thick
- Spice freshness: Freshly ground spices make a huge difference; toast whole spices and grind if possible
- Serving suggestions: Drizzle with olive oil, sprinkle paprika, serve with warm pita triangles and raw vegetables
Ingredients
Directions
Combine all ingredients in a food processor and purée to a smooth paste.
Cover and chill.
Yields 4 cups.
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