Hummus is all the tasty rage and has as many variations as it does ways to eat it! Interestingly, many think it is made either from nuts or from some exotic ingredient. Nope! It's made from stuff you can toss in the buggy-basket from your local grocer. The key is to have a food processor.
Cilantro & Jalapeño / Chilis Hummus
1-2 cans of Chickpeas (a.k.a. garbanzo beans), drained & rinsed.
2-3 cloves Garlic
Fresh Cilantro, coarsely chopped (including stems) the chopping of the stems prevents them wrapping around the center of your processing blade.
4 oz can Green Chiles or 1 Jalapeño, chopped with seeds
Olive Oil
1-2 Limes, zest and juice
Salt
Water
- Toss all ingredients except oil and water into processor and click on high speed.
- While it is processing, pour olive oil and some water down shoot until the hummus starts to look creamy. Alternately, scrape down the sides.
- Taste, add salt. Does it need more oil or water for a creamy texture?
- Store in lidded container in fridge!
- Serve with tortilla chips or veggie sticks!
Suggested Variations:
- Hummus with Sun Dried Tomatoes & Pine Nuts, omitting cilantro and jalapeño. Make sure your pine nuts are fresh; otherwise, you may get a metallic taste...for days.
- Hummus with Cilantro, Sriracha & Pepperdews, one of my faves, but it looks kinda gross.
- What about Hummus with Walnut Oil? Truffle Oil?
- Hummus with Lemon & Basil -- It's next on my #playwithyourfood list!
Go #playwithyourfood to create your own hummus and let me know how it turns out!
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