Wednesday, September 7, 2011

Cilantro Jalapeño Hummus حمص بالكزبرة والهالوبينو

Active Prep Time: 10 minutes
Total Time: 10 minutes
  • 450g canned chickpeas, drained (reserve liquid in a bowl)
  • 1 tbsp tahini
  • 3 garlic cloves, crushed
  • 1 generous handful of fresh cilantro
  • 2 jalapeños, de-stemmed and deseeded
  • 1/2 tsp sea salt
  • 5 tbsp fresh lemon juice (normally 2 lemons, adjust to taste)
  • 1/4 cup reserved chickpea liquid
  • 2 tbsp extra virgin olive oil (more for garnishing)
  • Paprika, optional
Preparation Method:
  1. Place chickpeas, tahini, garlic, cilantro, jalapeños and sea salt into a food processor
  2. While blitzing the ingredients together, slowly add the lemon juice, reserved liquid and olive oil into the food processor until blended into a semi-smooth paste
  3. If necessary, add additional reserve liquid or olive oil
  4. Transfer hummus into a shallow bowl and create a well in the middle
  5. Fill the well with olive oil, and sprinkle with paprika
  6. Enjoy with pitas or raw vegetables, such as carrots or celery