This is a recipe that I pulled from one of my Body + Soul magazines. It is by far the best hummus recipe I have ever tried! I personally don’t use the star anise and I also like to reserve a few tomato chunks and scallions for the top instead of blending them all together. This is really good served with with blue corn tortilla chips or flax seed tortilla chips. The original recipe is posted below.
15 (1 can) ounces chickpeas, drained, reserving 1/4 cup of the liquid
1/4 cup tahini (sesame paste)
1/4 cup fresh lemon juice
3 tablespoons extra-virgin olive oil
1 garlic clove, crushed
1/4 teaspoon ground star anise (optional)
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/4 cup cilantro leaves, finely chopped, plus whole leaves for garnish (optional)
1 plum tomato, peeled, seeded, and very finely chopped
2 scallions, very thinly sliced
Coarse salt and ground pepper
In a food processor combine beans and reserved bean liquid, tahini, lemon juice, 1 tablespoon oil, garlic, star anise (if using), ginger, and cumin; puree until smooth. Transfer to a serving bowl and stir in cilantro, tomato, and scallions; season with salt and pepper. Drizzle remaining 2 tablespoons oil over the top of the hummus. Before serving, garnish with cilantro leaves if desired.