- 1/2 cup soft Baru Baron's baru seeds, peeled
- 1/4 cup fresh lemon juice (1 large lemon)
- 1/4 cup well-stirred tahini
- 1 small garlic clove, minced
- 2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving
- 1/2 teaspoon ground cumin
- Salt to taste
- 2 to 3 tablespoons (30 to 45 ml) water
- Ground paprika, for serving
- To soften roasted baru seeds, leave them soaking in water for a couple of hours. Squeeze to peel.
- In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.
- Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.
- Add half of the baru seeds to the food processor and process for 1 minute.
- Scrape sides and bottom of the bowl, then add remaining baru seeds and process until thick and quite smooth; 1 to 2 minutes. Most likely the hummus will be too thick or still have tiny bits of baru seeds. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.
- Taste for salt and adjust as needed.
- Serve hummus with a drizzle of olive oil and dash of paprika.
- Store homemade hummus in an airtight container and refrigerate up to one week.