Guest guest Posted September 13, 2007 Report Share Posted September 13, 2007 Habanero Hummus Adjust seasonings to taste: 1 lb dried chick peas 1 head garlic, peeled 8 ozs. lemon juice 8 ozs. tahini olive oil toasted sesame oil habanero powder cayenne powder, just a little bit for color cumin salt cilantro or parsley (your choice), fresh or dried, chopped fine Rinse the chick peas and add lots of water. Cook at a medium boil until very tender, approximately 3-4 hours. Replenish the water as it evaporates away. Finely chop the garlic in a food processor. Add the chick peas (drained) plus everything else except the cilantro/parsley and whiz until very smooth (if your food processor is small, you may have to do this in 2 batches). Taste it and adjust seasonings. If too dry, add more lemon juice or water (if using dried herbs, it's better for it to be a little wetter). Remove to serving bowl and stir in cilantro or parsley. Drizzle a little additional olive oil on top and serve. Makes a great dip for toasted pita or for raw veggies. All new Mail - Get a sneak peak at messages with a handy reading pane. Quote Link to comment Share on other sites More sharing options...
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