By Esther Boateng
Hummus, the Arabic word for chickpeas, is traditionally made with this deliciously versatile legume. Ever since I discovered how simple it is to make this dreamy dip, I’ve been making the homemade version more often, and relying less on the store bought one.
For this recipe, you’ll need chickpeas (also known as garbanzo beans), preferably sprouted rather than from a can, as much garlic as you can handle, a big splash of lemon juice, or lime if you feel like switching things up, and some seasoning.
I occasionally change up the flavors to keep this dip interesting, such as garnishing with smoked paprika and turmeric powder. You will find this base recipe can be intuitively tweaked to suit your taste buds, using your favorite flavors, keeping in mind that you don’t want to overboard and overwhelm the overall flavor balance. For example, if you go for extra garlic in your dip, you might want to increase the amount of lemon juice to balance out the strong garlic flavor.
You can make this dip as mild or as spicy as you like. If you want a hint of pepper, add a pinch of Dr. Cowan’s Garden Pepper Salt; to crank up the heat even further, add a touch of Dr. Cowan’s Garden Threefold Blend Powder (Spicy).
Dips and sauces are a great way to jazz up your food; you can enjoy them alongside your main meal or turn them into an elaborate appetizer if you’re feel creative.
Winter Squash Hummus
- 2 cups of sprouted chickpeas or canned chickpeas
2 Tbsp. Dr. Cowan’s Garden Winter Squash Powder
1/2 tsp. Dr. Cowan’s Garden Turmeric Powder
1/4 tsp. Dr. Cowan’s Garden Pepper Salt
- 1+ tsp. salt, or to taste
- 2 tsp. ground cumin
- 1 tsp. smoked paprika (optional)
- 1/4 cup olive oil
- 1/2 cup tahini (approx. 3 Tbsps.)
- 1/4 cup lemon (from 1.5 freshly squeezed lemons or more to taste)
- 1 or 2 garlic cloves
- 1+ cup of cold filtered water
If you’re using sprouted chickpeas that have been soaked overnight, place them in a saucepan with water, and bring to a boil for 20 minutes. Drain and set aside. If you’re using a can or carton of chickpeas, drain and use as is.
Cut the lemons and squeeze enough for up to half a cup, in case you need to add more than the recommended 1/4 cup.
Peel and randomly chop or press one or two garlic cloves.
Add garlic, tahini, lemon juice, and a few tablespoons of cold water to a food processor, and blend until pale and creamy.
Add olive oil, squash powder, turmeric powder, pepper salt, salt, cumin powder, and smoked paprika powder if you are using it, and continue to blend until you’re satisfied with the consistency and taste.
Scrape down the sides of the food processor, do a taste test and add more lemon juice or garlic if necessary, and continue to blend until you get a relatively smooth consistency.
Garnish with a sprinkling of turmeric powder or smoked paprika and a drizzle of olive oil, and serve.
I like to use fresh cumin seeds and grind them in a coffee grinder.