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Monday, April 11, 2011

Jalapeno Hummus

I like my hummus creamy.  Super creamy.  The most important step in making creamy hummus it to remove the skins from the chickpeas.  All of them.  Individually. 
Watching golf on tv is a good time to practice chickpea skin removal.  It's actually very easy, just tedious.

Jalapeno Hummus
based on Peas and Thank you

1 14 oz. can chickpeas, drained, rinsed, peeled
1/4 cup reserved liquid from chickpeas
Jalapeno (I used half a large pepper, and didn't worry about removing all the seeds.  Seeds make it spicy, so adjust according to your tastes)
1 large (or 2 small) cloves garlic
1/2 lemon, juiced (about 2 Tablespoons)
1/4 cup tahini
kosher salt, to taste


Rough chop the garlic and jalapeno and put in the bowl of the food processor.  Process for a few seconds to fully chop.  It's ok if there are still some larger chunks. 
Add in the tahini and lemon juice and process until fully combined.
Add the chickpeas in two parts, fully processing between each.  This is when I add a little of the reserved chickpea liquid to help it all come together. You might not end up using the full 1/4 cup.  You can also substitute water or olive oil for the liquid. 
After all the ingredients have been added, process until it reaches your desired consistency.  If you are me, that means you'll be letting it go for a good 30 seconds. 

Serve with pita chips, veggies, on sandwiches, or a spoon.

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