Did You Know? Last year, over 1,000 tons of hummus was eaten during Israeli Independance Day (Yom Haatzmaut). Of that thousand, 881 pounds was consumed out of a single, Guiness-Record sized plate.
It's hard to believe that this is my first hummus post on Buff Chickpea. I practically live off of it. Whether I'm dipping veggies, crackers, chips, a spoon, or my finger in it, I have to have hummus everyday, no joke. Whenever I am home from school, and for some strange reason there is no hummus left in the fridge (I call and ask Mom), I hit the grocery store before ending at my house.
I love how adaptible hummus (and most bean dips for that matter) is. If you master the basic puree, which isn't hard to master, you can add in flavors to suit your tastes. Be it roasted red peppers, tomato and basil, zesty lemon, roasted garlic, you name it, there is a hummus to show for it.
I've only very recently become smitten with cilantro. And now that my taste buds have warmed up, I've been adding it to everything. I bought an awesome three-layer hummus at Trader Joe's the other day, and one of the layers was cilantro-based. Hoping to recreate this new found fave, I pulled out my food processor, and gave it a go. The results were incredible! I don't know why I don't make homemade hummus more often, because this is definitely the way to eat it. Creamy, fresh, and spicy, and still warm, I was in hummus-heaven, if such a place exists. If your looking for a go-to hummus recipe, look no further, this is your one...
1 (15-oz) can of chickpeas
1 teaspoon sea salt
1 clove garlic
1/4 cup cashew butter
1/4 cup lemon juice (about 1 lemon)
1/2 cup fresh cilantro
1 jalapeno, ribs and seeds removed
1-2 tablespoons cooking water*
Rinse and drain the chickpeas. Gently rub the skins off of the chickpeas with your hands (I like to remove all of them for a smoother consistency). Transfer the skinned chickpeas to a small saucepan, and cover them with water by an inch or so. Bring to a boil, reduce heat, and simmer for about 5-10 minutes, until the chickpeas are very soft. Drain, making sure to reserve a little of the cooking water.*
Add the cashew butter, lemon juice, salt and garlic to a food processor, and pulse for a couple of seconds to combine. Add the chickpeas, cilantro, and jalapeno, and process until smooth. If the hummus is on the dry side, add a tablespoon or two of cooking water (or more), until you reach your desired consistency (I like a real creamy hummus, but it only took me about 1 tablespoon of water). Scrape down the sides in between each tablespoon, and season with additional salt if needed.
Transfer to a bowl, and serve with veggies or pita chips. Or if your like me, eat directly from the food processor. It was so good nice and warm from the freshly simmered chickpeas.