Ingredients
Scale
- 1 tsp cardamom pods
- 1 tsp cumin seeds
- 3 serrano chilies, finely chopped
- 1 tsp coriander seeds
- 4 large cloves of garlic, crushed
- 1/2 small blood orange or navel orange, zest, and juice
- 1/2 lemon juice
- 1/4 tsp salt
- 1/4 tsp brown sugar
- 1/2 tsp sumac
- 1 ½ cups cilantro, coarsely chopped
- 1 cup parsley. coarsely chopped
- 1/3 cup olive oil
Instructions
- First, lightly toast the cardamom, cumin, and coriander in a small skillet. Let cool completely, then grind in a spice grinder or crush with a mortar and pestle until powdered. Set this aside.
- In a blender or food processor, pulse the serrano chilies, garlic, and spice mixture a few times. Then add the zest and juice of the orange and the juice of the lemon, along with the salt, brown sugar, and sumac.
- Next, combine the cilantro and parsley and pulse a few times. Make sure not to blend it too much, as you want some texture to the zhoug.
- Finally, add the olive oil and pulse twice. Taste and season with more salt if necessary.
- To serve, place the hummus in a bowl, top with the zhoug and drizzle olive oil to taste. Add toasted cashews, pomegranate seeds, almonds, etc, to garnish.