Cookbook author Mindy Toomay's blog about eating for health, cooking with spirit, and celebrating life in northern California. Here she dishes up food rants and raves, recipes, and plenty of kitchen wisdom.

By your own efforts, waken yourself, watch yourself, and live joyfully.
-- The Dhammapada

Why not make a daily pleasure out of a daily necessity?
-- Peter Mayle


Jalisco Hummus

An excellent bean dip is a practically perfect food. High in fiber and protein, low in fat, and full of whatever spice you like -- it's great as a dip/spread for chips, crackers, and raw veggies, or stuffed in pita bread with a handful of salad greens. I've come up with dozens of variations on hummus, the traditional Middle Eastern garbanzo bean puree, over the years. Here's a lunch I ate recently, with such a hummus spread on crisp rye crackers -- and accompanying a spinach salad with roasted red bell peppers.

This was a delicious but ordinary hummus, made by pureeing garbanzos, lemon juice, sesame tahini, garlic, salt, and a good pinch of cayenne pepper. The recipe I'm posting here today, though, is one of my most successful off-the-beaten path hummus experiments. I call it Jalisco hummus, because it uses a number of traditional south-of-the-border foods. It's not overly spicy, but you could always use less of the pickled jalapenos for a milder version. (Pickled jalapenos, BTW, are available in cans and jars at your regular supermarket.)

Give this lovely green bean dip a try. Maybe it will inspire you to do some hummus experiments of your own...

Blessings and bon appetit!

Jalisco Hummus

1 can (15 ounces, or 420 g) garbanzo beans
1/4 cup (55 g) raw, unsalted, shelled pumpkin seeds
1 cup (60 g) chopped fresh cilantro
2 tablespoons (28 ml) freshly squeezed lime juice
2 tablespoons (18 g) minced pickled jalapenos
1 teaspoon crushed garlic
1/2 teaspoon salt

Place the garbanzo beans in a colander, rinse, and drain thoroughly. Meanwhile, in a dry skillet, toast the pumpkin seeds over medium-high heat, stirring or shaking the pan frequently, until most of them have popped. Transfer them to a blender and add the garbanzos, cilantro, lime juice, pickled jalapenos, garlic, and salt. Puree and enjoy with tortilla chips!


At 10:10 AM, Blogger Fiber said...

This sounds very interesting. I'll have to give it a try since I think I actually have all the ingredients in the house.
Thanks for the great recipe, and thanks for stopping by 28 Cooks!

At 4:55 PM, Blogger Mindy T. said...

Thanks for the visit. If you get a chance, let me know what you think of the Jalisco hummus. And please come back soon...


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