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Creamy Coriander and Cumin Hummus with Fresh Vegetables

Hummus is one of our always-in-rotation snacks. So reliable. So delicious. But lately we’ve been making it from scratch and realizing it should be treated as much more than a quick bite. You can slice raw veggies from your box and serve yourself a personal crudité platter, like we’ve done here. If you’re looking for something more filling, add falafel or spiced lamb and serve with pita. Sounds like dinner to us.

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Creamy Coriander and Cumin Hummus with Fresh Vegetables

  • Author: Misfits Market

Ingredients

Scale
  • 6 cups cooked chickpeas, drained
  • 3/4 cup tahini
  • 1/2 small red onion, diced
  • 6 cloves garlic, peeled
  • 1 white or yellow onion, peeled quartered
  • 3 tablespoon nutritional yeast seasoning
  • Juice from 3 large lemons
  • 1/4 cup olive oil
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 cup cold water
  • Optional toppings: cilantro, feta cheese, diced red onion
  • Optional pairings: sliced cucumber, carrot sticks, halved grape tomatoes, sliced bell peppers, pita chips, tortilla chips

Instructions

  1. Add everything to a food processor or blender, except for the cold water, and pulse to combine.
  2. Continue to blend until smooth and consistent, adding in cold water ¼ cup at a time to loosen. Taste test and adjust as necessary.
  3. When ready to eat, add to a bowl or platter. Top with optional garnishes like fresh cilantro, feta cheese, and diced red onion. Serve with sliced vegetables and chips. Enjoy!

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