I love hummus and have a great recipe which I like to spice up a bit with Thai prik kee nu.
Traditional Hummus
Time to make: 10 minutes
Ingredients:
1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas (it often takes more in a blender)
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini
2 cloves garlic, crushed (not near enough; I use 6-8)
1/2 teaspoon salt
2 tablespoons olive oil
Process:
Drain chickpeas and set aside liquid from can. I cook mine and use the cooking water. It takes more than a ½ cup IME. But add liquid a little at a time so as not to thin out the consistency.
Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
Place in serving bowl, and create a shallow well in the center of the hummus.
Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).
I like to chop up Thai prik kee nu (minus the seeds) and add it last and mix it in with a spoon. It adds a nice touch.
You can serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate. I prefer to refrigerate for an hour or so to meld the flavors.
Traditional Hummus
Time to make: 10 minutes
Ingredients:
1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas (it often takes more in a blender)
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini
2 cloves garlic, crushed (not near enough; I use 6-8)
1/2 teaspoon salt
2 tablespoons olive oil
Process:
Drain chickpeas and set aside liquid from can. I cook mine and use the cooking water. It takes more than a ½ cup IME. But add liquid a little at a time so as not to thin out the consistency.
Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
Place in serving bowl, and create a shallow well in the center of the hummus.
Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).
I like to chop up Thai prik kee nu (minus the seeds) and add it last and mix it in with a spoon. It adds a nice touch.
You can serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate. I prefer to refrigerate for an hour or so to meld the flavors.