I’ve been wanting to make hummus in the worst way possible for the last 2 weeks, I finally did it yesterday, and I did it in a flavor I wanted to boot! I improvised based on a few recipes I saw online and kind of put them together to get this; mostly because one recipe didn’t call for tahini (what?) and others didn’t call for enough spices. Recipe after the jump.
- 2 15oz cans chickpeas, drained and rinsed
- 4 cloves garlic
- 1/2 c. olive oil (EVOO for you Ray-heads out there)
- 1/2 c. tahini
- the juice of 1/2 a lemon and whatever lime needs usin’ up
- zest of said lemon
- 3/4 c. chopped cilantro
- 2 jalapeno peppers, seeded and stemmed
- 1 tsp. salt (Kosher of course)
Throw the chickpeas into the bowl of your food processor, start choppin in the vein of Dinosaur Jr. Add the crushed garlic, then drizzle in the olive oil while the food processor is running. To tell you the truth, I didn’t even measure the EVOO, I guesstimated. Stop the bowl, scrape the sides, and then add the tahini, rewhip. Drizzle in the lemon juice while whipping. Drizzle in additional olive oil if needed until hummus reaches a desired smooth consistency — it will thicken up. Stop, add the zest, salt, jalapenos and the cilantro, put the lid back on and pulse till combined. Pack into containers and eat right away, but for best results allow flavors to meld in the fridge overnight.
After allowing this to mellow overnight, the flavors are great! The cilantro is still powerful, however I think in future renditions I’ll do 3-4 jalapenos because the heat is not as intense as I’d like it to be. But still, it was easy and delicious!