If you’re staying in this New Year’s and want to munch on some snack foods, or having a few friends over for some appetizers and cocktails, you may want to add a bowl of this hummus to your buffet table, and then watch it disappear.  It’s delicious dipped with white corn tortilla chips, or more authentically served alongside a platter of warm pita wedges. 

We had a creamy smooth hummus in an East Indian restaurant last month.  The waiter surprised us with one of their new hummus creations.  It was zesty with tiny green flecks and we couldn’t stop eating it.  We asked what was in it and he told us fresh jalapeno and cilantro.  It came with warm pita wedges.  It was so good I was determined to come up with a duplicate at home.   

There are lots of hummus recipes out there—some good and some bland and not so good.  I started with the basic ingredients for classic hummus and added some jalapenos and fresh cilantro.  The trick here was to get the proper proportion of each.  My first try was good and we ate it; however, while it looked the part the flavor was a little bland and off.  It just wasn’t as spicy as I remembered it.  The second try was dynamite and my recipe is below. 

You can tame the spiciness by cutting down on the jalapeno.  If you don’t have any fresh jalapenos in the house, you can substitute the bottled kind to better control the heat.  I now prefer the bottled variety.  

We dipped tortilla chips, but when I make it again for friends, I’ll heat up some pita bread for a more proper presentation.

JALAPENO CILANTRO HUMUS

1 15 oz. can garbanzo beans, drained (reserve the liquid)

2 whole fresh jalapeno peppers, seeded

(or 2 T sliced bottled jalapeno peppers, drained)

2 or 3 cloves fresh garlic, minced

4 T tahini (sesame paste)

3 T olive oil

2 T lemon juice

6 T fresh cilantro leaves

1/4 t ground black pepper

1 t salt

2 T bean liquid (or more to reach desired consistency) 

Place all the above ingredients in a food processor and pulse until smooth and well blended.  Add a little more bean liquid for a creamier consistency.  Adjust the salt to taste.  

For a more accurate final taste test, allow the mixture to rest, covered, at least an hour before determining the final spiciness.  For a party, I’d make it the day before and store it in the refrigerator in a sealed glass jar or bowl.  It tastes much better after all the ingredients have had time to mellow together. 

Enjoy and Happy New Year! 

© Pauline Boren 2009