Sweet and Spicy Hommus

I love love love hommus and can make a traditional recipe at the drop of a hat. Here’s my attempt to stretch out the flavors in hommus by using cilantro and jalapeño.

1. Cut one large red pepper in half, remove seeds and roast in oven at 350 degrees until the skin separates from flesh (about 15 minutes). Remove skin and discard.

2. Put in blender and blend well:
¼ cup water
¼ cup tahini
2 cloves garlic
½ cup onion (of your choice)
1/3 cup cilantro leaves
¼ cup juice of lemon
½ a jalapeño (w/o seeds)
½ tsp pepper
½ tsp salt
¼ tsp cayenne pepper
½ tsp ground coriander
½ tsp cumin

3. Add 1 ½ cup chickpeas (2 15 oz cans), ½ cup at a time and blend until smooth. Add a few tbsps of water if it’s too thick.
4. Season with more spices and lemon juice to get it to your liking.
5. Chill in fridge for at least 2 hours.
6. Serve on chips of your choice with goat cheese or Feta.

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2 responses to “Sweet and Spicy Hommus

    • I actually thought you’d like this when I posted it. Here’s what my food contact told me about groceries in Itaewon. Foreign Food Mart: if you’re at the Starbucks walk to the next set of traffic lights (away from Itaewon Station) and turn right. Walk about a block or 2 and the store will be on your left.
      But Ted would know, no?

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