The Sensitive Kitchen

Sunday, July 02, 2006

Jalapeno Cilantro Hummus

I made this today to take to a friend's house. Why pay $2.49 for a 6 ounce container when you can make your own for next to nothing and it tastes better?

3 cloves garlic
1 small bunch cilantro, washed
1 jalapeno, seeded and roughly chopped
1 tbsp tahini
2 tbsp freshly squeezed lime juice
2 cups cooked chickpeas
salt and freshly ground black pepper to taste
chickpea cooking liquid, olive oil or water

Process garlic in food processor until minced. Take cilantro bunch in your hands and twist to separate stems from leafy tops. Place leafy tops in food processor with jalapeno. Process until minced. Add tahini, lime juice, chickpeas, salt and pepper. With processor running, drizzle in liquid of your choice just until tahini comes together and begins to blend. You want it as thick as possible. Taste and adjust seasonings. Refrigerate 4 hours or overnight to allow flavors to meld.


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