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Jalapeno Cilantro Hummus

Posted By GreenChef Staff Monkies On October 25, 2008 @ 8:15 pm In Full Recipe List,GreenChef Foodie Talk,Recipes / Raw,Recipes / Soups & Salads | 2 Comments

Jalapeno Cilantro Hummus

The abundance of organic peppers in season locally around here makes me want to start adding them to everything. In turn they help cool you down in the heat, which is why the hotter the climate, the hotter the food, usually. One of my favorites that I grab handfuls of at the farmer’s market is jalapenos. They have such a nice sharp green pepper flavor with just a hint of spice that seems to disappear seconds later. When you first take a bite of this hummus you think it’s going to get really hot, then it just sort of disappears. The ample amounts of lime and salt help soften the bite, and the fresh fragrant cilantro blends beautifully to mellow it out.

I love the accent of the fresh mint against the bubbly tang of the sour grapefruit and lime juice. I also prefer to use a natural sparkling mineral water, but you can use any sparkling water.

This is so simple to make. If you have an electric juicer, you literally don’t have to do any work basically. We recently got a Breville Citrus Press in the studio and can’t stop using it. You only need 1 grapefruit for this, so squeezing it by hand should not be a problem, and probably a great hand workout. Straining the pulp is optional. Might be good if you’re thinking about serving this to others though.

Hummus:

2 1/2 Cups Garbanzo Beans

2 Jalapenos, seeded and Minced

2 TB Tahini

4 Cloves Garlic, Finely Minced

2 Tsp. Ground Cumin

1 Tsp. Celtic Sea Salt

1/2 Cup Cilantro, Minced

1/4 Cup Lime Juice

1/3 Cup Olive Oil

Pinch of Red Pepper Flakes

In a food processor, chop the garlic pulsing a few times, then add the garbanzo beans, tahini, lime juice, salt, cumin and puree. Slowly drizzle in the olive oil while it is pureeing. Add the minced jalapeno and cilantro and pulse for several seconds. Garnish with chopped cilantro and red pepper flakes.


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