California Hummus
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 19 oz can of chickpeas
2 tablespoons tahini
4 cloves garlic, roughly chopped
2 tablespoons, ground cumin
1 teaspoon salt
1/4 cup lime juice
1/3 cup, extra virgin olive oil
2 jalapeño peppers, roughly chopped (remove seeds if you want less heat)
1/2 cup cilantro, roughly chopped
pinch red pepper flakes as a garnish
Instructions:
Serving Size (2-4 people).
Open can of chickpeas and rinse (cold water) in a colander or strainer several times until the goo (they are canned in) is washed off.
Put garlic into food processor and pulse a few times add chickpeas, tahini, lime juice, cumin and salt to food processor and puree. With the food processor on, slowly drizzle olive oil into the mixture.
Once hummus consistency is achieved, add cilantro and jalapeños through the processor to turn the hummus green and spicy.
Garnish with some crushed red pepper and serve.
From cookbook.com