Jalapeno Cilantro Hummus
Sassool Mediterranean Café
The cuisines of the Mediterranean region focus on fresh vegetables, grains, legumes and other naturally healthy ingredients. Hummus, a staple in several of these cuisines, is now widely available commercially, but the kitchen at Sassool Mediterranean Café makes the chickpea dip from scratch. It starts with dry chickpeas, which are cooked and then pureed with garlic, tahini, olive oil and lemon juice. Cilantro and jalapeno add herbal and spice notes.
2 cups dry chickpeas
4 garlic cloves, peeled
½ bunch cilantro
½ jalapeno, seeds removed
¼ cup tahini
2 tbsp. olive oil
2 tbsp. lemon juice
1 tsp. salt
Sliced radishes and herbs, for garnish
- In large pot, combine chickpeas with enough water to cover. Cook chickpeas 2 hours or until they are soft. Drain water; cool cooked chickpeas in refrigerator for 1 hour.
- In food processor, pulse garlic, cilantro and jalapeno until minced. Add chickpeas, tahini, olive oil, lemon juice and salt; puree until smooth.
- Transfer to bowl; garnish with herbs and radishes. Serve with chips.