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Hummus with Jalapeño-Cilantro Pesto |
from Jeanne Kelley
Hummus
2 (15-ounce) cans garbanzo beans, preferably organic
1/2 cup plus 2 tablespoons fresh lemon juice
1/2 cup tahini (toasted sesame paste)
1/3 cup extra-virgin olive oil
2 garlic cloves
salt
Fresh pita bread
Pesto
1 cup cilantro springs, packed
1/3 cup chopped flat-leaf parsley, packed
2 green onions, trimmed and cut into one-inch pieces
1 to 2 jalapeno chiles, stems removed
1/3 cup extra-virgin olive oil
Salt and Pepper
To make the pesto:
- Combine the cilantro, parsley, green onions, jalapeños, olive oil, and garlic in a food processor and blend until smooth.
- Using a rubber spatula, transfer the pesto to a small bowl.
- Season with salt and pepper to taste. (Do not wash the processor bowl.)
To make the hummus:
- Drain the garbanzo beans, reserving 1/2 cup of the liquid.
- Combine the garbanzo beans, reserved liquid, lemon juice, tahini, olive oil, and garlic in the food processor and process until smooth.
- Season with salt to taste. Transfer to a medium-sized bowl.
Tip: The hummus and pesto can be prepared up to 4 days ahead. Cover separately and refrigerate.
To serve, make an indentation in the center of the hummus with a large spoon. Spoon the pesto into the indentation and swirl gently. Serve with pita bread.
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