Sunday, October 23, 2011

Spicy Spinach and Olive Hummus

Basic Hummus:
1 16 oz can garbanzo beans
1/2 cup liquid from the can
3-5 Tbsp lemon juice
1/3 cup tahini
1-2 Tbsp olive oil

Puree in blender (or food processor) until smooth as you like it.  Add more bean liquid, lemon juice or oil to thin it, or add more garbanzos or tahini to thicken it.

Since I don't cook with garlic, I add:
~1/2 can black olives 
sliced jalepenos, to taste (I use at least 10 slices)

If you add just enough olive and just enough jalepeno, you end up with a wonderful non-flavored hummus with just the right amount of bite and full flavor.

Then you can add stuff!  Like fresh roasted red pepper puree!!!

For this spinach hummus, I filled my tiny food processor with fresh cilantro, parsley and kale, then again with spinach.  Mix well.

Eat with pita bread, your favorite crackers, on a sandwich, or with bread sticks.

If your garden ever gives you more greens than you can handle, this is a great way to sneak them in to your food!


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