The idea to add garam marsala to hummus came from theppk.com, and now it’s my favorite way to prepare chickpeas. This hummus recipe will give you a nice, almost mexican tasting hummus, 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.
This hummus is a great compliment for a hot day and case of Corona… if you can have beer, which I can’t. #@&%!
2 tsp olive oil
1/2 onion chopped
3 cloves garlic, minced
2 large roma tomatoes, chopped
1/8 tsp. cayenne
1 tsp. coriander seed
1/2 tsp. cumin seed
1/2 tsp. garam marsala
1 – 15 oz can garbanzo beans
1/2 tsp good, flavorful sea salt
2 tbl tahini
1/2 cup cilantro, chopped
Saute 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.
*If you want a super creamy consistency, remove garbanzo shells before throwing in the food processor. Yes, it’s a long and tedious process, but yes, it’s actually worth it. Sometimes.
I’ve also heard of people freezing, then defrosting and boiling their chickpeas before blending to soften the shells in order to get a creamier hummus texture, but I’ve not yet tried it. I’m too impatient to wait overnight.