What’s a MoFo without Hummus. That quintessential vegan dish that adapts itself to whatever flavor the chef is craving at the moment. I had some fresh cilantro from my CSA so I whipped up a batch with just a hint of cilantro. I like to make hummus in small batches because 1) I have a little tiny food processor, and 2) if I make large batches I end up eating it all (at once that is). So instead of using the Vita Mix to get things pulverized, which by the way works perfectly fine but clean-up is a little more time-consuming, I put everything in my little Kitchen Aid Food Chopper and pulse away. This is what went into the mix today:
- 1 can of organic garbanzo beans (or call ’em chickpeas if you’re really cool), drained and rinsed
- 1 clove of garlic
- 2 T olive oil
- 3 T tahini
- 1/4 cup lemon juice
- 2 T cilantro leaves
- a dash of cumin
- salt and black pepper to taste
Place everything in the bowl of a food processor and pulse and blend until smooth or whatever consistency you like your hummus. Serve with fresh veggie sticks or pita. Or put a big blob on your noontime salad.
This is about how smooth I like it, a bit of texture to it.
Makes just enough to fit into my cute little vintage Pyrex dish (and not make a pig of myself).