Hummus with Green Goo
Let me start by saying, I had this hummus this weekend at a friend's house, and it is by far one of my all time favorites!!! That green goo on top makes it-looks bazaar but tastes amazing! Going to the store tomorrow and stock up on ingredients! I forgot how much I love hummus. You?
This recipe below came from 101 Cookbooks.
Check it out.
Hummus with Green Goo
This hummus keeps nicely, refrigerated, for a few days, but is best served at room temperature. As Heidi notes in her recipe, the hummus might thicken in the refrigerator. If this happens, you can simply thin it with a splash of water. Adjust with salt and lemon juice if needed as well. If you are sensitive to heat, you can deseed and devein the jalepeno.
1 pound / 453 g dried chickpeas, soaked in water for at least 4 hours, drained ( I think you could use canned and it would work fine)
1 teaspoon baking soda (don't need if using canned)
1 cup water
scant 1/2 cup freshly squeezed lemon juice
1 1/2 teaspoons fine grain sea salt
1/3 cup / 80ml tahiniGreen Goo
1/4 cup Italian parsley
1 jalapeño, destemmed
1 large clove garlic
scant 1/2 teaspoon fine grain sea salt
2/3 cup / 160 ml extra virgin olive oil
In a large pot cover the chickpeas with 2 inches of water. Bring to a boil over medium heat. Add the baking soda, and reduce the heat. Simmer, skimming any foam from the surface, until the chickpeas are soft but still structured, roughly an hour. Drain.
Place 4 cups / 1.5 pounds / 650 g of the cooked chickpeas in a food processor. You can set aside any remaining chickpeas and have them as a snack or use them in a stew or soup. To the food processor add the water, lemon juice, and salt. Process for three minutes or until completely smooth. Scrape down the sides of the bowl once or twice along the way. If you like your hummus thinner add more water a small splash at a time. Add the tahini, process one more time. Taste and adjust the seasoning, add more salt or lemon juice if needed. Transfer the hummus to a serving bowl.
To make the "green goo" rinse out the food processor bowl, and use it again, and if you don't have a food processor, you can certainly do a hand-chopped version. Pulse the parsley, jalapeño, garlic, and salt in the food processor. Slowly drizzle the olive oil into the mixture while the processor is running, until an green emulsion is created. Transfer to a jar, taste, and adjust the seasoning.
Drizzle the hummus generously with the green goo. I realize now, I didn't use nearly enough in the photo up above.
Serve with pita chips, crackers, flatbread, or toasted lavash.
Makes 4 cups of hummus.
Adapted from Insalata's Mediterranean Table written by Heidi Insalata Krahling ofInsalata's Restaurant in San Anselmo, California.