It's my turn to post this week, and as has been about par the last month or so, I'm running late again. I'm visiting my in-laws and was on the road on Monday and Tuesday. I thought about pre-posting this, but didn't get around to it. So pretty much, I'm just lazy. :)
This week, we're cooking with cumin. Cumin is one of my favorite spices. I love Mexican food, and it is a primary spice in Mexican cooking. It can also be found in many other cuisines, though.
Cumin is native to Egypt. Its seed have been found in the Old Kingdom Pyramids. Today, it can be found in Indian, Eastern, Middle Eastern, Mexican, Portuguese, Spanish, and Morrocan cuisine.
(Source: The epicentre)
Besides all of my Mexican food, another dish I enjoy with cumin is hummus, which is surprisingly easy to make at home. Here's the recipe I use, from the Whole Foods website (source).
Simply Delicious Homemade Hummus
This homemade hummus makes an absolutely delicious dip, perfect for entertaining or a snack. Pair with lightly toasted pita bread, crisp veggies, feta cheese, stuffed grape leaves and a selection of olives. Cannellini or Great Northern beans can be substituted for the garbanzo beans.
2 garlic cloves
1 (15-ounce) can garbanzo beans, rinsed and drained
2 tablespoons tahini (sesame paste)
1/4 cup water
3 tablespoons lemon juice
Salt to taste
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
Cayenne pepper to taste
2 tablespoons finely chopped parsley
Ingredient Options: Add minced chipotle peppers (canned), sliced pimentos and cilantro. Add toasted pine nuts. Instead of garbanzo beans, use cannellini beans and season with thyme.
Put garlic in a food processor and pulse to roughly chop. Add garbanzos, tahini, water, lemon juice, salt, cumin, coriander and a pinch of cayenne (you may add more later to increase the heat), and process until creamy and smooth. Transfer to a bowl, cover and chill for at least 1 hour.
Before serving, let hummus come to room temperature. Mix in the parsley and serve.