| Prep: 20 mins | Cook: 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 312 | 13g | 2g | 37g |
| sugars | fibre | protein | salt |
| 6g | 10g | 16g | 0.35g |
Living in the heart and soul of New York City, I am often motivated by the diverse culinary wonders that surround me daily. This diversity inspired me to create an original, vibrant, and undeniably healthy recipe, the Tarwi Hummus. 
The Tarwi Hummus: A Cultural Harmony
The Tarwi Hummus is a beautiful blend of Tarwi —an Andean superfood and chickpeas, which are, of course, the traditional base for hummus. Combined, they create an interesting, fresh, and nutritious spin on the classic Mediterranean dish. Not to mention, this recipe manages to bring together flavors from across the world in an unexpectedly harmonious way, much like my home city does with its diverse population.
Nutrient-Rich and Utterly Delicious
Not only does this recipe taste fabulous, but it comes packed with numerous health benefits. Tarwi, also known as Lupinus mutabilis, is a high-protein legume rich in essential amino acids. Meanwhile, chickpeas offer their own set of benefits, being a great source of fiber, protein, and several vital minerals. The combination of these main ingredients, along with the inclusion of heart-healthy olive oil and nutrient-rich pomegranate seeds, makes the Tarwi Hummus a fantastic and flavorful choice for health-conscious food enthusiasts.
As an actor, I can’t help but see a parallel between the stage and my kitchen —both spaces where unique elements can combine to produce something truly extraordinary. And Tarwi Hummus is just that; its vibrant colors and contrasting flavors are like a well-directed play that speaks to the senses, both visually and gastronomically, creating a multi-dimensional eating experience.
Pairing Possibilities of Tarwi Hummus
My Tarwi Hummus works fantastically as a stand-alone dip, but its versatility lends itself to a variety of dishes. Imagine his Mediterranean-inspired recipe offering a new layer of flavor to a classic New York bagel for breakfast. Or perhaps, try it as a healthier alternative to mayonnaise on a hearty burger. The possibilities are as diverse and exciting as the recipe itself. You could even try pairing it with traditional Levantine dishes like falafel or shawarma.
In essence, my passion for diversity and flavorful harmony aligns so beautifully with my Tarwi Hummus recipe. Whether it is the cultural fusions the recipe embodies or the remarkable health benefits that it brings, I find this dish to be immensely gratifying on multiple levels. Try it, and I have no doubt that you too will fall in love with the Tarwi Hummus.
What You’ll Need
- 1 cup of Tarwi (Lupinus mutabilis), soaked and boiled
- 1 can (15 ounces) of chickpeas, drained and rinsed
- 1/4 cup of fresh lemon juice (approx. 1 large lemon)
- 1/4 cup of well-stirred tahini
- 1 small garlic clove, minced
- 2 tablespoons of extra-virgin olive oil, plus more for serving
- 1/2 teaspoon of ground cumin
- Salt to taste
- 2 to 3 tablespoons of water
- 1/4 cup of pomegranate seeds
- 1 handful of chopped fresh cilantro
Method
Step One
Start by preparing the tarwi. First, soak them overnight. Then, boil them until they become soft. Once done, drain the water and set them aside.
Step Two
Next, take the chickpeas and rinse them thoroughly. Once they’re clean, drain the water and set them aside.
Step Three
In a food processor, combine the softened tarwi, drained chickpeas, fresh lemon juice, tahini, minced garlic, extra-virgin olive oil, ground cumin, and salt. Process until you get a smooth and creamy mixture.
Step Four
If the hummus is too thick, add 2 to 3 tablespoons of water or as needed. Continue to process until you reach the desired consistency.
Step Five
Once ready, transfer the hummus to a bowl or a serving dish. Drizzle with some extra-virgin olive oil.
Step Six
Finally, top the hummus with pomegranate seeds and chopped fresh cilantro. Your Tarwi Hummus is ready to be served!
