RECIPE: Lime Cilantro Hummus
In a happy accident, my recipe today goes perfectly with Elizabeth’s recipe from yesterday!
Hummus is one of those things that is pretty much always in my refrigerator. Usually I just buy the roasted red pepper hummus from Fresh & Easy, but I like to make my own as well. The thing about hummus is that it’s so easy to create and make new kinds. You start with a base, garbanzo beans, tahini and olive oil, and then add whatever you want. A friend’s husband (who is actually JT’s son-in-law/Elizabeth’s brother-in-law) makes my third favorite hummus with spinach, feta cheese and red pepper flakes. Oh man, it’s so good and I demand it for every potluck (which apparently is something I do, because that’s also how I fell in love with buffalo chicken dip). My all-time favorite hummus comes from Haji-Baba in Tempe. I don’t know what they put it in, maybe crack, but it’s so good.
My second favorite hummus comes from SanTan Brewing Company. If I’m going to go to happy hour, 7 times out of 10 I’ll go to SanTan (The other 3 times I’ll go to Mac’s, which has great happy hour deal and really good spinach dip and is by a friend’s house, so we just meet there.) My roommate and I visit them quite often for dinner as well, since they have the best cheeseburgers ever and I can drink their Epicenter beer at any time. I could probably walk there, but a) it’s 118 degrees out, and b) I live in a pretty scary neighborhood, so walking home full of beer and hummus seems like a bad idea, and one that will make my mom worry even more about my well-being. Don’t worry Mom, I’m not going to walk there.
A few years ago, during a particularly boozey happy hour with some of my favorite co-workers, we ordered the hummus for the first time and I fell in love. After a few beers, a friend nonchalantly asked the waiter for the recipe for the hummus and, to everyone’s surprise, the waiter went back to the kitchen and emerged a few minutes later with the recipe written down on receipt tape. The waiter apologized and said he could only get their bulk recipe for us, but we assured him we could do math and break down the recipe.
Now, I don’t know if they just hand out their recipes to anyone, but we felt pretty special. A few days later I sat down to do the math (yeah me, the girl who got a D in College Algebra…twice) and figured out what would be a reasonable batch of hummus.
The original recipe called for jalapenos, but I left them out. It took me a few tries to get all the proportions right, but I think I’ve perfected the recipe now. If you want smoother hummus, add more olive oil and process it for longer. I like it a bit grittier, as it gives the hummus some texture.