Indian-Spiced Hummus

Tomorrow I’ll be participating in the hummus cook-off at the 6th Annual Craig Murphey Fellowship Fundraiser.  Proceeds benefit the New York City Coalition Against Hunger and help fund the Craig Murphey Fellowship program.  Learn more about the event, and Craig Murphey here.    

1 can Garbanzo Beans, drained
1 Tbsp Tahini Sauce
1 clove Garlic
1/2 tsp Fresh Ginger
Juice from 1 1/2 Lemons
1/2 Tbsp Tumeric
1/2 Tbsp Mustard Seeds
2 tsp Anise Seeds
1/2 Tbsp Cumin
2 tsp Cinnamon
1 tsp Coriander
1/2 tsp Cardamom 
Salt to taste
1 Tbsp Extra Virgin Olive Oil 

Naan Bread for dipping 

In a food processor, blend together garbanzo beans, lemon juice, tahini and olive oil until very smooth.  Using a microplane, grate ginger and garlic into the hummus and continue to blend.  In a small saute pan, toast anise and mustard seeds.  Mix all spices in a small bowl.  Add to hummus and continue to blend.  Salt to taste.  Add more spices, lemon juice etc. if needed.Warm naan in the oven and cut into wedges.  Serve hummus in a bowl, garnished with toasted anise seeds.

Last weekend’s Gala Gala, Hey! went amazing.  We had a great turn out (both new and familiar faces) and sold completely out of pie AND cider.  We drank, we ate, we played Corn Hole, we bobbed for apples and we square-danced.  Thanks to everyone who came out, and to Kate Lebo who made every single one of those delicious pies!  I think we’re going to have to do it all again next year…

And of course, the apple costume