Friday, February 27, 2009

Foodie Friday

I had been wanting to make homemade hummus for quite sometime. So when I stumbled across a recipe for jalapeno hummus on Annie's Eats, I quickly saved it and went on a hunt for this weird ingredient called 'tahini'. While grocery shopping at Walmart, I asked a store employee were I might find it. I'm pretty sure she thought I had some weird STD and was looking for ointment or something, because with a strange, disgusted look she said "Girl, I don't even know what that is." Okaaay, note to self: Walmart ain't no Central Market.

The next place I tried was a mediterranean food market by my house. Hummus = mediterranean. Food market = sells everything pertaining to a particular food, right?? Notsomuch.

Luckily, this was close to Christmas time and when my brother was home he went on a hunt and found some for me as a bribe to "elf" for him. (Elfing = wrapping presents)
He found it at, of course, Central Market. (I have since found it at other grocery stores close to the peanut butter.) So finally, I got to test out this recipe. And it was delicious. Way better than store-bought hummus.

Roasted Jalapeño Hummus:
3 tablespoons lemon juice (approx 2 lemons)
1/4 cup water
6 Tbsp Tahini
2 Tbsp olive oil
1 15-oz can of chickpeas, drained and rinsed
3 garlic cloves, peeled
1/2 teaspoon coarse salt, plus more to taste
1/4 teaspoon cumin
dash of cayenne
2 roasted jalapeños with oil reserved (recipe follows)

  1. Sliced fresh jalapeños, for garnish (optional)
  2. Combine the lemon juice and water in a small bowl. In a separate bowl, whisk the Tahini and olive oil together until smooth.
  3. Process the chickpeas, garlic, salt, cumin, and cayenne in a food processor until almost fully ground, about 15 seconds. Scrape down the bowl. With the food processor running, stream in the lemon and water and process for one minute. Scrape down the bowl again. Turn the food processor on and stream in the Tahini and oil mixture and process until smooth, about another minute. Add the jalapeños (reserve the oil) and process another minute.
  4. Transfer the hummus to a bowl, cover and refrigerate for an hour to let flavors blend. Sprinkle with a pinch of sea salt and drizzle with the reserved oil. Top with jalapeño slices and enjoy! Store in an airtight container in the refrigerator for up to 7 days.

Roasted Jalapeños
2 large fresh jalapeños
2 Tbsp olive oil

Place top oven rack 4 inches from the broiler and turn on the broiler. Remove the stems from the peppers and slice horizontally into quarters. Do not remove pith or seeds. Toss the pepper with the olive oil and place into a small oven-safe dish. Broil until blistered and softened. Remove from oven and allow oil and peppers to cool completely. Reserve the oil - you’ll drizzle it over the hummus before eating.

Ta da!


RickyRoo said...

As I was reading I was screaming at the blog. "GO TO CENTRAL MARKET!!!"
LOL. It was the first and last place to find anything my recipes called for. I had a jar of Tahini in the pantry for a while. It's not an ingredient that you use often but adds cool flavor in a lot of dishes.

Elizabeth said...

Yum. I literally LIVE for hummus! I add heat to mine by steeping crushed red pepper flake in the olive oil before I add it. I'll be trying yours out for sure.