Hummus with Garlic and Cilantro and Crispy Tortilla Chips - I was a little bored...
Wednesday, June 24, 2009 at 9:39AM
...And might have just given myself a bit of a problem. Now that I’ve made my own hummus and fried up incredibly fresh tortilla chips I am afraid store bought ain’t gonna work no more on either front.
These were two things I have wanted to make for a while. I just never got around to it. I looked around the pantry and in the fridge. The cans of chickpeas and tahini paste practically jumped off the shelf into my hands. The fridge held some fresh cilantro and tortillas. I was a bit hungry and had some time on my hands and chickpeas and tahini in them already. Let’s get started.
Ingredients
Hummus
1 15oz can chickpeas, drained and rinsed
1/3-cup tahini paste
1 large garlic clove
Juice of 1 lemon, about 3 tablespoons
½ cup fresh cilantro
1/3-cup water
Couple of pinches of salt
1/3-1/2 cup olive oil
Tortilla chips
1-package fresh large flour tortillas
Canola oil for deep-frying
Salt for seasoning
For the Hummus
Combine chickpeas, tahini past, garlic, lemon juice, cilantro and water in a food processor or blender. With the processor running add oil in a steady stream until the hummus has a smooth consistency. Season with a little salt. Transfer to a bowl, cover and refrigerate until ready to serve.
For the Tortillas
Heat oil in a large heavy saucepan or deep fryer until the temperature reaches 325-350 on a thermometer. Cut tortillas using a pizza slice into 1/8’s. Fry a few minutes until golden turning once. Drain on paper towels and season with salt if desired.
Reader Comments (2)
i love hummus,,the addition of cilantro is a bonus!
It's like you are reading my mind somedays! I have been doing search after search on making my own hummas. I brought some home from a little middle eastern store where they also make fresh pita bread daily. I put it out for Jim "meat and potatoes man" and he loved it! He kept forgetting the name so I just told him it was Greek bean dip.
Now to get him to eat Baba Ganoush!
Thanks for the recipe and the great timing! Try lime-salt in the chips while still hot-amazing!