This hummus is Mr.Surly’s favorite. I was waiting until my cilantro grew big enough to make this dip for him. He likes things hot and spicy, so I use serrano peppers instead of jalapeno peppers. Whenever I make this, it’s lucky to last 2 days. We prefer our hummus without tahini, so I substitute almond butter or cashew butter. I don’t really notice much taste difference between almond vs cashew butter. I've also used a lime instead of lemon, it makes it equally delicious. This time I used a lemon because I was all out of limes.
This is ridiculously easy to make; you just put everything in the food processor and puree. It only takes about 10 minutes to make, if even that. Gotta love easy, delicious dishes when the temps are in the upper 90’s/low 100’s.
I didn’t eat any of this because of the beans and almond butter; I’m still trying to limit my oxalate levels. But Mr.Surly had no problem polishing this off.
1 (15 oz) can garbanzo beans (chickpeas), drained and rinsed
Juice from 1 lemon or lime
2 jalapeno (or serrano) peppers, seeded
2 cloves garlic
1 bunch cilantro (I don’t measure, I just grab a big handful)
¼ tsp cayenne pepper
½ -1 tsp cumin (depends on your taste)
~2-3 spoonfuls of almond butter, cashew butter, or tahini
salt and pepper
Add all ingredients except water and olive oil to food processor. Pulse a few times. The process, adding a stream of olive oil and water until desired consistency is reached. I put water in a 1 c measuring cup so I can add the water in a stream, too. Adjust to taste and/or consistency. Sometimes I need to add an extra spoonful of cashew butter, sometimes more salt or more cayenne. Serve with pita chips, tortilla chips or veggies.
Source: adapted from Buff Chickpea