Recipe: Cilantro Hummus
I have been trying to avoid soy in my diet lately, and most prepared hummus seems to have soybean oil in it. I really love some of the flavored hummus that you find these days, and was tinkering with some home made versions. It’s very easy, fast, and nice that you can control exactly what goes into it. This recipe is also easily doubled. This one was a winner.
Cilantro Jalapeno Hummus
- 1 Can of Garbanzo beans, rinsed, reserving 2 tablespoons liquid (for smoother hummus, cook gently and let skins rise to the top, skins increase texture)
- 2 cloves fresh garlic
- 1 cup fresh cilantro
- 1 – 2 fresh jalapeno pepper/s, stems and seeds removed (if you want spicier, leave more/all stems and seeds)
- 1/4 cup tahni ( sesame seed paste)
- 1 tablespoon cumin
- Juice of one lime (zapping in microwave for about 20 seconds renders more juice)
- 2 tablespoons extra virgin olive oil
The skins on the garbanzo increase the texture of the hummus. If you want smoother hummus, simmer chickpeas gently, and many of the skins rise to the surface, or you can gently rub them off, but this can be time consuming. Also this mixture tastes even better if you let the flavors develop before serving for a few hours or overnight.
Place all ingredients except olive oil and reserved liquid into food processor. Process until smooth, scraping sides. Slowly add olive oil in a thin stream with processor on. Then add reserved chickpea liquid to desired consistency. Chill. Enjoy.
sounds yummy!!