I absolutely love hummus. LOVE. And once I figured out how to make it in my food processor, I started experimenting with different flavors. I’ve made Hummus en Fuego (recipe here), green hummus (cilantro and avocado, yum), black bean hummus… you can find these last two recipes on my Facebook page.
And then I stumbled upon cinnamon hummus when Ed and I were out to dinner last weekend. So of course my first thought was, “Hey, I can make this at home!”.
And I came up with a recipe. Like most of my recipes, it’s easy. And the cinnamon is a perfect addition as we approach the season of holiday cocktail parties and festivities.
Cinnamon is one of my favorite spices. It is an anti-inflammatory, anti-microbial (stops growth of bacteria and fungi), and it slows down digestion which helps keep blood sugar from spiking. It can be used for menopause pain, as well as chest, neck and back pain. Just the scent of cinnamon has been proven to boost brain activity! Cinnamon is a great source of manganese, fiber, iron and calcium. Some even add cinnamon to hot tea to help with relief of cold and flu symptoms.
Anything that can be called sweet and healthy is going to make my list of favorites!
2 cups cooked, drained chickpeas (fresh or canned)
2 cloves garlic
½ cup olive oil
¼ cup tahini
2 tbsp lemon juice
1 tsp cinnamon, plus more to sprinkle on top when serving
Put all ingredients into the food processor and mix until smooth and creamy. Serve with toasted pitas, crackers, vegetables, or sliced apples.
This twist on traditional hummus is sure to impress the crowd at your next party!
