Hummus? Humus? Houmous?
No matter how you spell the stuff, it's delicious.
I love making hummus - it's easy, it's affordable, and it's super versatile. When I want a straight-up version, I almost always make Ina Garten's recipe, and I actually use a variation of hers when I want to add a little something extra to the mix - such as jalapeno and cilantro.
Ina's recipe makes an addictively smooth and incredibly creamy hummus, and the texture really can't be beat. Throw in some spicy jalapenos and fresh cilantro, and you have yourself one heck of an appetizer (that took a whopping five minutes to make).
Grab a pita chip (and a beer), and let's get scoopin'!
Yields: About 3 cups
-1 15-ounce can chickpeas, liquid reserved
-1 fresh jalapeno, seeded and chopped (or, 2 tablespoons pickled jalapenos)
-3 tablespoons tahini
-2 large garlic cloves, peeled
-Juice of 1 lemon
-1/2 cup fresh cilantro
-2 tablespoons liquid from the chickpeas
-Salt and black pepper, to taste
1.) Place all ingredients in a food processor and puree until smooth. Serve cold or at room temperature with pita chips or fresh pita and/or crudites.
*Fresh hummus will last in the refrigerator for up to 5-7 days. But don't worry: this won't last that long.
In this hummus, the nuttiness from the tahini and chickpeas, the citrus from the lemon, and the brightness from the cilantro all help complement the spicy jalapeno beautifully. Reserving some of the chickpea liquid is also key in making your hummus wonderfully smooth and creamy.
How do you spell hummus?