• Hummus

    Posted on March 24, 2011 by in Appetizers, Main Courses, Middle Eastern, Sides

     


    1-jalapeno-to taste
    1 1/2 cups-cooked chickpeas, or 1 15oz can rinsed and drained
    1/2 cup-water
    1/2-large lemon, juiced and zested, or even a lime will do in a pinch
    salt to taste
    1 clove-garlic
    3 tablespoons-tahini

    1. First get your jalapeno roasted. Put it on a small square of tin foil and roast it directly under the broiler until it blisters and has charred on all sides. You can also achieve the same effect if you have a gas range, just set it in the flame, and continuously turn it until it’s broiled on all sides.

    2. In a food processor, whiz up the chix until pasty, then add the water. Puree until smooth. Blend in the rest of the ingredients, except the jalapeno and season to taste with salt. Add in as much of the jalapeno as you like, I usually remove the seeds and pith after broiling, but if you want something really spicy there’s no hummus law that limits how hot you make this.
    under 30 min

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