Hummus originated in the Middle East particularly Egypt and eastern Mediterranean areas. Naturally regional variations are prominent but basic ingredients include chickpeas, tahini (sesame seed paste), lemon juice and spices.
The recipe presented here takes some liberties with ingredients. Still it's plausibly authentic because it sticks to foods and flavorings commonly found in the broader Middle East.
The biggest leap is substituting Pumpkin Seed Butter for tahini†. The addition of fenugreek leaves, also non-standard, contributes to the unique taste of this hummus.
Among folks who've sampled our hummus some have said the recipe gives more than a little hint of being from “another world”. Can't say it isn't so, in any case the beautiful color and exotic flavor of this hummus could very well put it in such a category.
- cooked chickpeas 1 cup
- chickpea cooking liquid >=2 tbsp
- pumpkin seed butter 2 tbsp
- lemon juice 2 tbsp
- cumin, ground 1-2 tsp
- garlic, finely chopped 1/2-1 tsp
- fenugreek leaves 1/2-1 tsp
- toasted sesame oil 1 tsp
- salt ~1/4 tsp
- olive oil 1-2 tsp
- parsely/cilantro, chopped 1-2 tsp
- In a bowl mash chickpeas, or process in food processor (be careful not to overprocess, texture of finished product is important).
- Add chickpea cooking liquid as needed to thin out mashed chickpeas.
- Thoroughly mix in pumpkin seed butter and lemon juice.
- Add cumin, garlic, sesame oil and fenugreek leaves, again mix well.
- Salt to taste.
- Store in refrigerator or serve immediately.
- Prior to serving sprinkle parsely/cilantro over the surface with drizzle of olive oil. Excellent with flatbread, corn chips, raw vegetables (bell peppers, carrot sticks, etc.)
About Thinair Recipes
Recipes developed with low-sodium diets in mind—so easy to use!
Here's a quick guide:
Recipes have one or more “boxed” ingredient lists grouped with step-by-step instructions, for example:
- garlic, chopped 3 cloves
- chicken stock 2 cups
- ...other ingredients...
- Saute garlic in oil until soft.
- Add chicken stock to pan...
- ...next step...
Ingredient boxes show what you'll need for the numbered steps. Not too complicated!
BTW “salt” in our recipes refers to salt substitute, i.e., potassium chloride, KCl. (Since KCl may not be healthy for some people, ask your doctor if it's OK for you to use it.)