Cumin Curried Hummus Recipes

SUPER EASY HUMMUS

Steps:

• Blend garbanzo beans, lemon juice, olive oil, garlic, cumin, salt, and sesame oil in a food processor; stream reserved bean liquid into the mixture as it blends until desired consistency is achieved.

CREAMY HUMMUS WITH CUMIN

Steps:

• Combine chickpeas and baking soda in a medium bowl and pour in cold water to cover by 2". Cover and let sit 8-12 hours.
• Drain chickpeas, rinse, and place in a large saucepan along with smashed garlic, chile, and bay leaf. Pour in cold water to cover by 2". Bring to a boil over medium-high heat; reduce heat and simmer gently, skimming foam occasionally from surface, until chickpeas are falling apart, 35-45 minutes. Drain, reserving about 1 cup cooking liquid. Pluck out and discard garlic, chile, and bay leaf.
• Combine grated garlic, lemon juice, and a pinch of salt in a food processor and let sit until the bite in garlic mellows, about 5 minutes. Add tahini and 1/2 cup ice water and process until smooth. With the motor running, slowly stream in oil. Season with another large pinch of salt. Add chickpeas and cumin and process until hummus is very smooth, light, and creamy, about 2 minutes. It will tighten up as it cools, so it should be loose to the point of being pourable at this stage. If it looks thick, thin with chickpea cooking liquid, pulsing in by the tablespoonful until you reach the right consistency. Taste hummus and season with salt and more lemon juice if needed.
• Do Ahead
• Hummus can be made 1 week ahead. Cover and chill. Bring to room temperature before serving.

CUMIN CURRIED HUMMUS

Steps:

• Heat oil in small skillet over medium heat. Add garlic; cook 30 seconds, stirring constantly. Add curry and cumin and cook 30 seconds or til fragrent, stirring constantly. Place garlic mixture, water, and remaining ingredients in a food processor; process until smooth.

CURRIED HUMMUS

Steps:

• Blitz the curried chickpeas (see recipe here) with the lime juice, tahini and coriander, adding enough water until you get to your desired consistency. Season to taste. Eat with cucumber or carrot sticks.

CUMIN-SCENTED CHICKEN CURRY

Steps:

• Pull the skin off the chicken using kitchen paper to get a good grip. Set the chicken aside. Heat the oil in a large pan over a medium heat - a wok is great for this. Fry the cumin seeds for just a few secs until they give off a lovely nutty aroma, then tip in the onions and turn the heat down low. Cook with the lid on until the onions are soft and squidgy, but not yet starting to colour - 10 mins.
• Scatter in the ginger, garlic and chillies and fry for a minute or so, then sprinkle in the turmeric, garam masala and paprika. Stir in the chicken and peppers and continue frying for about 10 mins until the spice mixture clings to the chicken and the onions turn russet brown. Add a splash of water if they start to catch on the bottom of the pan.
• Stir the tomato purée into the yogurt, turn down the heat a fraction and swirl the yogurt into the pan followed by 125ml/4fl oz cold water. Bring to a simmer and cook gently without a lid for about 30-35 mins until the chicken is tender, stirring in a little more water if the sauce becomes dry - it should thicken and take on a warm reddish tinge. Add salt if you want to. (Will keep in the fridge for up to 2 days.) Reheat in a covered casserole in the oven at 200C/fan 180C/gas 6 for 20-30 mins or until bubbling (you may need to stir in a splash of water if the sauce is too thick). Scatter over coriander before serving.