Saturday, August 13, 2011
JennyMac's Jalapeno Cilantro Hummus
1 can garbanzo beans drained and rinsed (pour some of the liquid into a measuring cup before you fully drain.)
2 T tahini (or pb)
1 medium size jalapeno
1/2 a bunch of cilantro
1 tsp sea salt
When you drain the beans, reserve the liquid as I mentioned. You can use some of this liquid to reduce the amount of olive oil you need.
Place beans and tahini paste in the food processor and pulse 10 times to break down the beans. Add reserved liquid a small amount at a time until consistency of beans becomes smoother. Add jalapeno and cilantro (you can do a rough chop on both but not necessary if you are using a blade in your processor.) Taste. Add salt. Important to taste before salting always! You can add additional salt if you like. Turn processor on and slowly pour in olive oil until desired consitency and smoothness is reached. Dig in. Try to share some.
JennyMac's Tomato Basil Hummus
Now, for a little more Italian flair, use the exact same process replacing the jalapeno and cilantro with handful of fresh basil and 1 medium sized tomato. For mine, I used basil olive oil as well. Delicious.
Have a fabulous weekend!