Hummus with cilantro and thai bird peppers
Posted by fourclankitchen on April 2, 2010
I have tried making hummus in many different ways, but this partially Indianized version is my favorite. In addition to the traditional hummus ingredients, this contains ginger, thai bird peppers and cilantro. This adds both a kick and a freshness to the hummus which is missing from the store bought, olive oil laden, bland stuff. For this batch, I cooked the chick peas from scratch and used cilantro from my yard- delicious.
So here is how I do it:
1 1/2 cups cooked chickpeas ( and about 2-3 tbs of the cooking water). I salt the chick peas when cooking them in the slow cooker on low for about 10 hours). You can used canned chickpeas if you like.
1 thai bird pepper (optional)
3 medium sized garlic cloves (use less if you don’t like garlic)
½ “ piece of ginger
1 tbs. sesame or olive oil.
2 tbs. tahini (sesame paste)
½ to 1 tsp salt (or to taste)
¼ cup cilantro
1 lime (~3 tbs. juice or to taste)
Mince ginger garlic and the pepper in the food processor. Then add the chick peas, tahini and oil and process until smooth. Add the lime and cilantro and whiz the processor till the cilantro is chopped into little bits, but not fully pureed. Then add the lime and the salt (start with 1/2 tsp and work your way up) and briefly pulse the processor, just enough to mix all ingredients evenly. Serve with heated naan, pita chips or any bread product you like.