Oh this is one is going to be such a quick post…
Want a low fat spread?
Want a yummy one at it?
Want spicy, tangy, yummy and not the bland kind?
And one that can be made in a jiffy and not the store bought one?
Oh did I emphasize the yummy , tasty lip smacking part again…???
Alright then off we go on to this journey about how this one came about. Well North Carolina’s sweltering heat can make even the best of the well intentioned people not to venture into the cooks creation place aka kitchen.
Impromptu awesome company..check
red wine .. check
Near bare pantry .. check..
But rummaging through yielded …
- Garbanzo beans – small can
- Sundried tomatoes
- Dried garlic – yes dried up garlic .. sigh !!
- Jalapeños – preserved kind
- red pepper flakes
- tahini paste
Simple becomes exotic
- Drain the can of cooked garbanzo beans. and reserve the water as a just in case requirement.
- Add 2 tbsp of sundried tomatoes with the some of the oil it has been preserve din.
- Add about 4 garlic pods – even though mine were sort of dried up and in sorry looking state, it just dry roasted them and added it in to give in the flavor.
- Add in 2 tbsp of the of sliced Jalapeño preserves
- Blend it .Simply blend it.The idea is for this to be fine ground as much much as possible to infuse the hummus with their flavors.
- Add in the drained garbanzo beans, 2 tbsp of tahini paste and blend till it smooth and creamy. ( real creamy = faster consumption in my house )
- That’s it . No seriously that’s it. Adjust the salt level if required before the final spin in the blender.
- Dump content s in a bowl,add in a dash of olive oil and red pepper flakes ( or anythings else of choice ) .
- And watch it disappear with a bowl of Pita chips or or bread. Seriously good! Beats the pants off any store bought hummus ..
Prep time : 10 min Process time : 10 min Consumption time : 10 min ( ha ha told ya!)
Shelf life : should stay for a week , but I have never got the opportunity to test it. Serves : 4-6