Friday, 9 November 2012

Jalapeno Garlic Hummus
Jalapeno Garlic Hummus

2 cup  dried chick peas (canned can be substituted but fresh is very different)
2 cloves garlic, peeled chopped
1tsp smoked paprika
2 tbsp canned Jalapenos,
1/3 cup olive oil
2-3 tbsp water
2 tbsp each chopped parsley and mint
3 tbsp sesame paste (Tahini)
Cover and soak the chick peas in a large non reactive bowl in water overnight.
Drain water and rinse off any skins that have floated to the top
Place into a med size pot and fill 3/4 full with water.  Bring to a boil and then immediately reduce heat and add 1 tsp salt.  Cook until softened and al dente (to the bite)
Drain and place chick peas along with the rest of the ingredients (except oil) into a food processor and begin to puree.  Drizzle oil through the narrow funnel of the top of the processor.  If it is too thick for your taste add more water until it is a thick spreadable paste.
Can be eaten immediately and store any left overs in the refrigerator up to 3-4 days.
Serving Suggestions:  cut a pita bread in 1/2. Place one side on top of another and cut into triangles.   Lightly drizzle with olive oil, salt and smoked paprika. Bake in a 350 F oven for 10min to crisp up.
Kids: cut up celery, cucumber, colourful peppers, broccoli or cauliflower and see them dig in!
          This is a great party dish or after school snack when kids come home famished!
* I like to use Hummus instead of mayonnaise as it is a protein source with good fats*
 Enjoy with love!

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