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Cilantro Hummus with a Zip

This recipe is for my daughter, Kaitlynn.  I have to openly confess to all that if you would have asked me about a year ago, if I liked hummus, I would have been polite and told you it was "alright".  When I think back on it, and using my own slide rule, I must have had some bad hummus in the past, cause it was never something I craved.  Along came Kaitlynn.  She moved back home for awhile and when she did, she brought with her a collection of food tastes that I must admit were not because of my sphere of influence.   Goat cheese and hummus were (and still are) on the top of her list.  She would come home from the grocery store with all kinds of uniquely flavored hummus and I quietly thought to myself, "that makes sense, add some flavor to the stuff, cause alone it tastes pretty nasty".   I never tried it.  UNTIL, I was at a friends house the other night for dinner.  She had come home from house hunting in Florida and brought with her a hummus recipe that their hosts had prepared for them.   I kept quiet and obligingly tried some.  Holy cow!  What had I been missing.  This was NOT the hummus of 1993 North Carolina that I remembered (and kept a healthy distance from for 17 years).   This had flavor, it was moist, it was really all I cared about eating for dinner!   THANK YOU AUTUMN!

By Wednesday of the next week, I had a hankering for hummus.  (How quickly our tastes can change when we try something well-prepared versus something not so well-prepared.) I remembered Kaitlynn saying how much she liked Cilantro hummus.  I thought Hmmmmmmm and so away I went.   Here is what I came up with and my family seemed to devour that night.   I hope you like it!

Cilantro Hummus with a Zing

2 (15.5 oz) cans of garbanzo beans (or chick peas), well drained
1 jalapeno rinsed, seeded and cut in half
2 gloves garlic, peeled
1/4 to 1/3 c of coarsely chopped fresh cilantro leaves
3-4 T freshly squeezed lemon juice
1/4 t ground cumin (I only had cumin seeds and it worked just fine)
1/2 t of kosher salt
2-3 T extra virgin olive oil

Place garbanzo beans, jalapeno, garlic, cilantro, lemon juice, cumin, salt and olive oil into a food processor.  Process on high until well mixed and smooth.  This make take some pulsing, but eventually it will become a nice smooth consistency.  Taste.  Add salt and lemon juice to taste.  Add fresh black pepper if desired for a nice contrast.

Place into a bowl, cover with plastic wrap and chill for about an hour.  Garnish with thinly sliced lemon wedges, cilantro leaves and serve with pita wedges, celery, carrots and or crackers.

Thanks Katy!  Mom's learn from the daughters every now and then!


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