Chickpeas contain low glycemic carbohydrates, which means that instead of spiking your body’s insulin levels, they slowly release sustained energy to the body and keep insulin levels steady, which keeps your blood sugar levels moderated instead of jumping all over the place.

When soaked chickpeas and tahini get together, a synergy of flavor makes the result irresistible. The following recipe is from Chef Mark Stark of Monti’s Rotisserie and Bar in Santa Rosa, California. His additions of spices and harissa to the basic recipe give this hummus a flavor surge. Serve with pita bread.

SERVINGS

Makes about 2 cups

INGREDIENTS

1 cup dried chickpeas, or 2 cups cooked or canned chickpeas, drained

2 teaspoons cumin seeds

5 cloves garlic, chopped coarsely

3 tablespoons freshly squeezed lemon juice

3 tablespoons tahini

1/2 teaspoon Harissa

Pinch of salt

3 tablespoons extra-virgin olive oil

1/2 teaspoon minced fresh parsley

PREPARATION

1.    If you’re starting with dried beans, soak them in cold water overnight. Drain, place in a heavy pot, and cover with fresh water to a depth of 3 inches. Bring to a full boil and boil for 10 minutes, then reduce the heat, and simmer, covered, 1 to 2 hours, until they are uniformly tender. Cool and drain. If using canned chickpeas, rinse them in fresh water.

2.    Toast the cumin seeds in a small dry skillet over medium heat until fragrant, just a minute or two. Set aside to cool, then grind in a spice or coffee grinder, or with a mortar and pestle.

3.    Place the chickpeas, garlic, lemon juice, and 1/4 cup water in a blender and puree until smooth. Add the cumin, tahini, harissa, and salt, and blend until incorporated. Place the hummus in an oval shallow bowl and with the back of a tablespoon, make a depression down the center. Fill the depression with the olive oil. Sprinkle the parsley over the top.