Hummus Recipe

Hummus is a staple Friday morning food back home in Jordan. I used to be so picky and rigid about how my hummus should taste like and I kind of still am but believe me this Ayurvedic hummus won't disappoint! With every food dish I make I try work with the qualities of the food and how they will affect my qualities. Usually hummus the way it's normally made is overly heating. Garlic, olive oil, a lot tahini, salt, lemon and cumin have all heating qualities. But Ayurvedic principles are all about balance so below is how I changed it around.

Recipe

¾ cup dry chickpeas
2 Tbsp tahini
1 ½ tsp ground cumin
½ tsp ground coriander
¼ tsp ground fennel seeds
3 dashes of asafetida
¼ tsp salt
10 drops of lime
1 Tbsp sunflower oil
1 Tbsp olive oil

Soak chickpeas in water over night or at least for 4 hours prior to cooking them. Boil the chickpeas in 3 cups of water combined for 30-40 minutes or 20 minutes with a pressure cooker. Once they are done, rinse them with cool water and let them cool down on the side. In a different pan add sunflower oil and all the spices on a medium heat till the aromas of the spices come up, this way we are awakening the prana, or the energy of the spices. Add the chickpeas, the spices, lime, tahini, and olive oil all together in the blender. Add water and blend to the desired consistency.

Enjoy, Sa7tayn صحتين, Bon Appétit, Que Aproveche!