Tuesday, September 14, 2010

Hummus with Jalapeno Cilantro Pesto

Hummus with Jalapeno Cilantro Pesto
From Blue Eggs & Yellow Tomatoes
Although I make two other hummus dishes that have been "favorites", this one now steals that honor.

Printable Recipe

Hands on time: 15 minutes
Makes 4 cups


2 cans ( 19oz/540ml) garbanzo beans/chickpeas, rinsed & drained, reserving ½ cup of liquid
½ cup plus 2 tbsp fresh lemon juice
1/3 cup tahini
1/3 cup extra virgin olive oil
3 large cloves garlic, minced
1 tsp salt
1 cup cilantro sprigs, packed
1/3 cup flat leaf parsley, chopped
½ jalapeno peppers, stemmed & seeded
1-2 cloves garlic, minced
1/3 cup extra virgin olive oil
Salt & pepper

To Make Pesto:
1. Combine pesto ingredients in a food processor and blend until smooth. Transfer to a small bowl and taste for seasoning.

To Make Hummus:2. Drop garlic through the feeding tube with the motor running. Once the garlic is minced, add the rest of the ingredients to the food processor bowl. Process until smooth, adding more lemon juice or reserved chickpea water until it’s the consistency you like. Transfer to a bowl.

To serve: place the hummus in a serving bowl, make an indentation in the center and spoon pesto into the indentation. Swirl gently and serve with pita bread or multigrain tostito chips.

To store: place hummus & pesto in separate air tight containers and store in the fridge for up to 4 days.

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