Quick Panchpuran hummus

                             Panchpuran hummus

I have been wandering the aisles of my two local Indian markets and found the Panchpuran mix: nigella sativa; cumin, fenugreek, mustard, and fennel seeds.  I usually have garbanzo beans freshly cooked in my refrigerator and was looking for a quick lunch last weekend.  This is what I came up with and was happy.  Hummus is so versatile.  I sliced baby cucumbers to dip, pita chips would be a good accompaniment too.

Panchpuran Hummus

• 1 1/2 cups garbanzo beans, if canned, rinse and reduce the amount of soy sauce
• 1 spring onion, diced with light green sections included
• 1 tsp soy sauce
• 1 Tbsp tahini
• 1 - 1 1/2 Tbsp olive oil
• Juice of 1/2 lemon
• 1/4 cup finely chopped parsley
• 1 tsp Panchpuran mix
• Red chili flakes (optional)

-Combine garbanzo beans, tahini, olive oil, lemon juice and soy sauce in a food processor until smooth, adding more olive oil if needed

-Add spring onion, parsley and panchpuran mix

-Pulse until completed mixed and smooth

-Add small amount of soy sauce if needed and blend again.

-Serve with chili flakes sprinkled on top, or a little more of the Panchpuran mix

Serve with slices of red peppers, cucumbers, or any other veggies of preference.  Also wonderful on a sandwich with all of the vegetables you like.