bits and pieces

Monday, May 19, 2014

Lean, Green, Spicy Chickpea Cuisine: Roasted Jalapeño Hummus

If Wes Anderson made hummus, I'm pretty sure it would look and taste something like this.

So I am obviously on a bit of a jalapeño kick at the moment.

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.

So hummus itself is not a revolutionary dish (OR IS IT?!). We've all seen roasted red pepper, sweet potato, black pepper, garlic, sundried tomato, and so on, added to our tasty hummus. But I was hungry. I am on a jalapeño kick. And as such - I have added spicy roasted jalapeños. And guess what? It's pretty darn good. 

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

  1. Roast your jalapeños. 
  2. Combine your chickpeas, garlic, lemon/lime juice, cilantro, tahini, jalapeños, and salt in a blender/food processor. 
  3. Add your olive oil. 
  4. Drizzle your water in slowly until your jalapeno hummus (Jummus??) looks like the consistency of your dream hummus.
  5. 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. 

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