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Archive for February 21st, 2016

Hummus and chips
Ingredients:
  • 1-2 Jalapeno pepper, roasted & seeds removed
  • 1 1/2 Cups chickpeas (if using canned, drain & rinse)
  • 1/4 cup tahini (sesame paste)
  • 2 Tablespoons honey
  • 1/3 Cup SOOC olive oil (suggest either the Harissa or Chipotle Olive Oil)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 Tablespoons ice water
Directions:
To roast peppers: remove core and seeds from peppers and slice. Lay on a baking sheet and preheat the broiler in your oven. Place under the broiler skin-side up until skins are completely charred and black- this took about 10 minutes. Just check every 2 minutes or so. Immediately remove peppers from oven and using kitchen tongs, quickly place them in a Ziploc bag then seal it. Set aside for 20-30 minutes. Remove peppers from the bag and peel the skin off to discard. It is okay if a little bit of char remains as it adds to the flavor.
Add the chickpeas to the bowl of your food processor and blend until they are pureed. Add the tahini, honey and jalapeno, and blend until combined, scraping down the sides if needed. Stream in the olive oil with the processor running and continue to blend until the hummus is smooth. Add the salt and pepper, blend a bit more. With the processor running, stream in the ice water and blend until smooth. Serve with tortilla chips.

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