Hummus 2 Ways

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Classic Hummus

1 can, garbanzo beans, rinsed

1/4 cup tahini

1/2 cup extra virgin olive oil and 3 tablespoons for garnish

1 large garlic clove, or 2 medium, chopped

2 1/2 tablespoons lemon juice

1 teaspoon salt

1/4 teaspoon cayenne peppe

(optional) cracked black pepper

 

Cilantro Jalapeno Hummus

1 can garbanzo beans

1/4 cup tahini

1/2 cup extra vrgin olive oil plus 3 tablespoons for garnish

1 large garlic clove, or 2 medium, chopped

2 1/2 tablespoons lemon juice

1/2 cup cilantro, washed and roughy chopped

1 tablespoon jalapeno, chopped

1 teaspoon salt

1/4 teaspoon cayenne peppe

(optional) cracked black pepper

For classic hummus and cilantro jalapeño hummus: First rinsed the garbanzo beans under cool water until the bubbles are gone. The liquid it sits in contains gas and other impurities from the garbanzo beans. If legumes make you gaseous soaking before cooking and discarding that soaking liquid before cooking help to reduce the gaseous effect. Put all ingredients in a blender and 1/4 cup of olive oil. When the hummus gets stiff, add the rest of the olive oil so it begins to mix smoothly. I personally like a bit of texture so I do not mix it until its completely smooth. But if thats what you like, go for it. The quality of your blender will also depend on how quickly the hummus will puree. If you are having a hard time getting a steady mix going, use the pulse option on the blender and have a spatula available to periodically fold the mixture. When the hummus is mixed to your desired texture, adjust the flavor with salt and lemon juice. Transfer into a bowl and garnish with extra virgin olive oil and a dash of cayenne pepper for the classic hummus. Add extra virgin olive oil and cilantro for the cilantro jalapeño hummus. You can serve it with whatever you want, but I personally love carrot crudite, or any vegetable crudite! Enjoy!

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