Saturday, January 30, 2010

oh. my. HUMMUS.

I just can't stop cooking out of this book: (the modern ayurvedic cookbook)

recipe follows food porn picture.

seriously. make two batches. immediately.

3 cloves garlic
1 tbsp. chopped green chilies (i used mild, from a can), or 1/4 green Serrano chili pepper, or more to taste
1 tbsp. fresh cilantro leaves (or 1 tsp. dried, which is what i had)
2 cups chickpeas, cooked or canned
2 tbsp tahini (my arteries are clogged with tahini, lately ... it's my newest crave)
juice of one lemon, or 2 tbsp. lemon juice
1 tbsp olive oil
1/4 tsp ground cumin
1 tsp sea salt, or to taste

In a blender or food processor, pulse garlic until chopped. Add the green chili and cilantro and pulse. Add all remaining ingredients and blend until smooth.

i say, serve topped with your leftover whole garbanzo beans! very pretty! and may i also recommend my new favorite cracker: Ryvita sesame rye (they have other flavors, too) crispbread. They are vegan and VERY sturdy, even under a heavy hummus spread!

bon appetit!

1 comment:

  1. This looks delicious! I love how you've garnished it with whole garbanzos. Yum! Thanks for the cracker rec, too.