Good eats...

[Bill1954]

Way off topic, but this is too good not to share. It’s nice and cool for a late summer lunch; I eat it with crackers, but I bet it’d be good with pita or any other flat bread.


Chipotle hummus

2 (15.5 ounce) cans garbanzo beans, drained
1/2 cup water
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 canned chipotle pepper in adobo sauce
2 cloves garlic
1 1/2 teaspoons cumin
1/2 cup chopped cilantro
1/2 teaspoon salt
ground black pepper to taste

Blend everything but the cilantro in a blender or food processor until smooth; I then hand chop and add the cilantro afterwards and mix thoroughly. You could add a ¼ cup tahini is you have it; and maybe some chopped roasted red bell peppers too; but not necessary. Make sure to use only one chipotle chili; I gave this to someone, and they used one *can* chipotles! Um… a little too picante! I also took the time to hand-squeeze the lemon juice; there’s enough lemon in it to make a big difference.

I don’t know if chipotle chilies are available nationwide; they're sold in small cans in the Mexican section of the markets out here. I suppose you could substitute any moderately hot chili, but these are smoked jalapeños, and the adobo sauce they’re packed in makes them last for a long time.

Enjoy—

Bill

[jelise]

Mmmm - I love hummus, even the store-bought kind. I'm with you on the Triscuits Bill, but I have been known to use broccoli instead when trying to diet :)

I love cilantro too.  There is a guy at the farmer's market here that makes an awesome cilantro pesto which I just have to have on a regular basis.

Two of my favorite things together... I've never made hummus myself, but I have got to try this one.

Thanks for sharing this Bill  =D

[Bill1954]

Thanks Izzy; that's good to know. I wonder if peanut butter would substitute for tahini... I'm more likely to have that in the cupboard. Hummus is yummy... I ate a whole box of Triscuits today snacking on this stuff though. I better switch to veggies for dipping :o).

[Isobella]

Ah,  Bill- my friend...I never knew you were a hummus fan.

I pride myself in the fact that everyone loves my hummus.  (all the family is middle eastern....i'm the blonde). So, I gotta say....I bet if you add tehini (sesame paste) it will be even better.

Plus as an "older" student...I just learned last week in my Nutrition class that adding tehini to chick peas makes them the perfect protein.

Good to know for those of us whose appitites were ruined after tx instead of during.

Izzy

[Bill1954]

I’m snarfing it as we speak, Trish. I think anything like jalapeno would work; maybe adjust the cumin up to give a little more smoke flavor. I imagine they’d have chipotle chilis in Toronto, although you might have to go to a latino market. My daughter in law loved this stuff; she had me bring it to a wedding, some birthday parties, and would beg for it on weekdays :o).

Marcia, I’ve made it from dry product, and it’s fine that way. You know us on this continent, always in too much of a hurry to do things properly :o). The fresh lemon juice is important though… it takes about 2.5 to 3 medium lemons. The original recipe calls for ¼ cup tahini, but I’m too cheap to buy it :o).

Kconn- I meant to post this on your other thread, but I’ll do it here. We have a guy that is 76 in our HCV support group here in town; he treated at 74 as a genotype 2, and is now SVR. His biggest complaint was fatigue through treatment; and that he had to give up his “dego red” for six months :o). Give ‘em hell!

Bill

[Trish77]

Well, I'm not going to cook my own garbanzo beans but I do like hummus quite a bit and that recipe sounds great, Bill!!  Thanks for sharing that.  I have a potluck dealie next week and I need to bring something.  Maybe that'll be it if I can find the right chillies.

Thanks!

Trish

[Marcia2202]

yummy... sounds good.

I would cook the garbanzos myself though, am not too much for canned stuff.