If Wes Anderson made hummus, I'm pretty sure it would look and taste something like this.
It's this strange spring-ish/not quite spring weather we're having. I want all the juicy, fruity, fresh and tropical flavours of summer, but it's still, oh, 10 degrees. IT'S ALMOST JUNE - COME ON. I know some people have it worse. I keep reading about SNOW in Colorado. But I guess they have mountains and thus can ski and board down them? I just have a garden that can't quite grow.
So anyway - it's not quite spring, but it's not winter either. I want summery flavours, but I also want comfort food. Apparently, my life solution has been to put jalapenos in it. Sort of like putting a bird on it, but much more edible.
Hummus, is a delicious chickpea based heaven sent spread, fought bitterly over by pretty much everyone in the Middle East. This is not just a poor attempt at humour - there are serious tensions over to whom hummus belongs. Yotam Ottolenghi and Sami Tamimi have a whole section on it in their cook book 'Jerusalem' - which I highly reccommend to anyone with a taste for Mediterranean/Middle Eastern flavours. It's a beautiful, vibrant, and delicious cook book. But yes - apparently the Palestinians, Lebanese, Israelis, and Yememis all lay claim to hummus. Luckily for me, I live in Saskatchewan and can live and cook ignoring these geopolitical/cuisino-political tensions.
|Roasted Jalapeño Hummus: the fusion madness continues. It's like March Madness but with more jalapeños.|
1 can of chickpeas, drained. Or if you think ahead/really like legumes, please soak and prepare your own.
1/4-1/3 cup of tahini (depending on your taste!)
4 cloves (or more!) of garlic
2 tbsp of cilantro
juice of half a lemon
juice of half/most of 1 lime
2 tbsp olive oil
1 very liberal pinch of salt
about 1/3-1/2 a cup of water
Roasted jalapeños - I used 2 and it was SPICY. I thought the roasted-ness would make them less spicy but I was very very wrong. And I'm a girl who likes her heat. To roast: simply quarter your jalapeños, drizzle liberally with olive oil and broil for 3-5 minutes until beginning to blacken. Remove from heat and reserve olive oil to drizzle on top of your hummus.
additional cilantro/mint/parsley for garnish
a pinch of smoked paprika if you'd like some contrasting decoration
other things you will need:
a food processor/blender
a knife and cutting board
a roasting pan/dish for your jalapeños
- Roast your jalapeños.
- Combine your chickpeas, garlic, lemon/lime juice, cilantro, tahini, jalapeños, and salt in a blender/food processor.
- Add your olive oil.
- Drizzle your water in slowly until your jalapeno hummus (Jummus??) looks like the consistency of your dream hummus.
- Taste and adjust as necessary. Not rich enough? More olive oil! Too thick? Add water! Missing a little... je ne sais quoi? Add a pinch of salt and dash more lemon. Too spicy? SUCK IT UP.