Spicy Indian-Style Hummus

Ingredients

• 1 pinchasafetida
• 0.3 teaspoonground pepper
• 1.3 cupschickpeasdried
• 0.3 cupchivesfresh chopped
• 1 inchgingerfresh chopped
• 0.5 cupparsleyfresh chopped
• 2 clovesgarlicchopped
• 0.5 teaspoonground coriander
• 0.5 teaspoonground cumin
• 12 servingspepperfresh black to taste
• 1 juice of lemon
• 2 tablespoonsolive oil
• 2 pepper flakesfresh green red seeded chopped
• 1 teaspoonsea saltto taste
• 0.3 cuptahini
• 1 teaspoonturmeric

Equipment

• food processor
• sauce pan

Directions

1. Rinse the chickpeas and soak for 8 hours or overnight covered in several inches of water with a little yogurt whey or lemon juice added.
2. Drain and rinse, then transfer to a large saucepan. Cover with several inches of fresh water, bring to a boil, reduce the heat to medium-low and cover. Simmer for 1 to 1 1/2 hours or until the beans are buttery soft.
3. Drain.In a food processor, combine all of the ingredients and process until you have a thick, smooth paste. You may need to add extra olive oil or a bit of water if you want a thinner paste. Makes 3 cups, nutrition information is based on 1/4 cup serving.