You know what’s stressful? Less so than being chased by wildebeests but probably more so than having the dryer eat your sock AGAIN? Going snowboarding for the first time in approximately two years, while never having been good to begin with.
Yikes. I don’t want to talk about it.
Also potentially stressful: appetizer preparation for a weeknight party. But, I’d rather handle that kind of stress than that of the
gracefully gliding tumbling-down-an-icy-mountain-at-high-speed (read: not that high at all, I’m just a chicken) variety. I’d just rather not. Whatever.
It’s time to rain some cold hard facts on myself: I’m no adrenaline junkie. But I might be a jalapeno junkie. Are you with me? Let’s have a party and bring hummus.
Fresh jalapenos are really the way to go here, I think. The stuff in a jar is appropriate for other contexts and you could use it in a pinch, but since I was serving this with crisp, dewy, fresh veggies, I wanted to keep that vibe going strong.
Aside from the precious, darling jalapeno, everything you see here (plus salt) is all you need to make hummus. Simple, right? If you like hummus and have never made it, I suggest trying it out. You may never go back to the deli counter.
Man, this picture is terribly lit. I sorry. But yeah–that’s just it. This is all it takes–a whirl in the food processor to your desired consistency.
Timesaver to the extreme. And I can’t finish this post without linking this: Brüno leads the debate on Hummus. “It’s vegetarian, it’s healthy, it’s beans.” So true!
(adapted from Allrecipes)
2 15-oz cans garbanzo beans, rinsed and drained
1 fresh jalapeno, chopped finely (and seeded if you want a milder dip)
1/3 cup tahini
5 cloves garlic, minced
Juice of 1 lemon (about 1/4 cup)
1 teaspoon ground cumin (optional; more or less to taste)
Salt to taste
Pulse all of the above in a food processor until as smooth (or chunky) as you’d like. Taste and adjust seasonings to your preference.