Sunday, July 11, 2010

Jalapeno Hummus

I have been making this delish dip for quite a while now and don't know why I haven't posted it. I just made a fresh batch today and wish my dad was here to try it. He was a hummus newbie until just last week and now he is practically an indulgent. I normally like to make my own hummus but the one he happened to first taste was a yummy hot and spicy red pepper flavor. He questioned it and inquired what to use it for. He was extremely interested to find out that you can use it for just about anything. I told him I put some in a pita with some fresh veggies for a light and tasty lunch. He wasn't too keen on that idea. I told him that I also dip my vegetables in it and that it's a good replacement for ranch dressing. Again, didn't trip his trigger. Then, I told him that he can dip chips and crackers in it. THAT got his attention. If he can dip chips and crackers in something...anything, he will.

This is a recipe all my own and you may notice that I do not use Tahini paste. It's not that I don't like it, it's really just that I don't have it on hand and every time I go to the grocery store I seem to forget to pick some up. I don't know how this would taste with that addition, but I sure like it without and it is even a favorite of my friend's boyfriend. He requests that I bring it whenever we have a get together. I guess I'm doing something right!

1 can of cooked chickpeas (reserve 1/3 cup of the liquid)
3 small jalapenos, deseeded and chopped
1 tablespoon chopped garlic (I used garlic in the jar)
crushed red pepper
1/4 cup extra virgin olive oil

1. Combine the can of chickpeas (with liquid) and half of the garlic in a sauce pan and cook on medium high for about 5 minutes
2. Mix cooked chickpeas (drained), jalapeno, the rest of the garlic, crushed red pepper and EVOO in a food processor or blender
3. Blend until smooth and slowly add the reserved 1/3 cup of liquid to smooth the mixture out


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