One of the most versatile items in the fridge is a bowl of hummus.
It’s great for dipping veggies, crackers and chips, makes a fine spread on sandwiches and wraps, and is a nice addition to deviled eggs and composed salads. We found this recipe in Penzeys’ Spice catalog and tried it because of the unusual combination of pistachios and jalapenos. Use more cayenne pepper and jalapenos for an even spicier version.
-3 tbsp. lemon juice (or juice of ½ lemon)
-¼ cup water
-3 tbsp. olive oil, divided
-½ or more tsp. sesame seed oil, depending on your taste
-½ cup fresh cilantro
-2 jalapenos, ribbed and seeded (or more, for hotter flavor)
-1 clove garlic, peeled
-1 – 14 oz. can chickpeas, drained and rinsed
-1/3 cup shelled roasted pistachios
-½ tsp. salt
-½ tsp. ground cumin
-¼ tsp. cayenne pepper
Combine lemon juice and water in a small cup or bowl and set aside. Combine 2 tablespoons of olive oil with the sesame seed oil in a small cup or bowl and set aside. Combine the cilantro, jalapenos, and garlic in a food processor and pulse until finely minced. Scrape down the sides and add the chickpeas, pistachios, salt, cumin, and cayenne and process until almost fully ground – about 15 to 20 seconds. Scrape down the sides. While the processor is running, stream in the lemon/water mixture and the olive oil/sesame oil mixture. Process until smooth, or desired texture. If the hummus seems too dry, add more olive oil while the machine is running. Makes about 1 ½ cups.
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