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Sunday, September 28, 2008

Spicy Mid-Afternoon Hummus

Imagine this: It's midday Sunday, and you are craving ... something. No, scratch that. You are craving something light but full of invigorating flavors. You want something that will keep your day just as awesome as it was before, but not weigh you down. Wow have I the recipe for you.

Hummus.

I know what you are thinking. "But, hummus is hard. And, doesn't it involve ingredients I can't pronounce? I don't even think I've seen those ingredients in a store."

Well slow down there! I have a couple of things to say about that.

First of all, hummus isn't hard. I wouldn't expect it to have the greatest of textures if you are without a blender/food processor, but you can still make it.

Second, while most hummus recipes call for the traditional tahini (which is sesame seed butter), you can really use any sort of nut butter in it's place. This recipe, for example, uses peanut butter. If you don't like peanuts (or are allergic) you could use almond butter instead. Almond butter doesn't have as much of a taste, and is also a little bit sweeter. This makes the hummus milder.

Other than tahini, ingredients are fairly straightforward. In fact, I would bet that most of you have the majority of ingredients in your pantry right now! One of the great things about hummus is the ease in which it can be modified. Don't like the specifics of my recipe? Substitute to get the flavors you want! Make it sweet instead of spicy, or with a hint of basil instead of cilantro. You get the idea ... and they are endless.

For those of you out there (and you are a very few) who don't like hummus, try this recipe anyway. It's a little different than most, and you might find you enjoy it.

Spicy Jalapeño Hummus (closely adapted here from Gluten-Free Goddess)
makes about four servings

You will need:
a food processor / blender
a small bowl

Ingredients:
1 15oz can chickpeas (also called garbanzo beans), drained and well rinsed
4 cloves garlic, peeled and smashed
2 tablespoons peanut butter (the stuff without sugar works best)
2 medium jalapeños, diced
2 tsp red pepper flakes
1 handful fresh cilantro leaves
Juice from one lime
1/2 cup water
2 tablespoons olive oil
Salt / Pepper to taste

Instructions:
In a food processor, combine chickpeas, garlic, peanut butter, jalapeños, red pepper flakes, cilantro, oil and lime juice. Use the 1/2 cup of water to smooth the processing and help create the right texture. When everything is chopped and mixed to your personal liking, taste and adjust. Salt and pepper as needed.

Serve in a bowl alongside freshly cut vegetables, toasted pita bread, olives, or tortilla chips. Hummus is also great spread on bread for sandwiches. Try it all kinds of ways!

3 comments:

  1. Lazy-Ass Oh-shit-I-haven't-eaten-all-gorram-day-and-I-have-like-no-food Torilla Soup

    5 cups chicken stock (or bouillon+water, cuz duh)
    1 cup Salsa con Queso
    1 can Corn
    Some Chicken
    Some hotsauce, and ground pepper
    Some Cumin
    A couple tortilla chips

    Cook the chicken.
    get dat Chicken juice hot
    add ur cron and Queso
    don't forget the spice junk
    MAEK SOUP
    SERVE SOUP

    add tortilla chips as needed

    OMG YOU JUST ATE WHAT I DID LIKE 5 MINUTES AGO

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  2. *giggles* nice addition peechiz :)

    anyway, austen, i frackin' -love- hummus! so.. i'm really hungry right now.. being the fatty that i am, having been up for three hours and not eaten breakfast.. and that looks really delicious. *pout*

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  3. Haha well Andrea ... you should go make some! You don't really need a blender, just chop everything up really fine and smash up the chickpeas with a fork.

    I'm pretty new to this "blender" thing so I still do things the old fashioned way without thinking about it. That's not a bad thing, usually the flavor is better that way.

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