Jarets Jamaican Hummus

Prep Time: 0 Minutes

Cook Time: 20 Minutes

Ready In: 20 Minutes

Servings: 8

Hummus with a Carribean & Jamaican twist. This is an experimental recipe that I will change over time. I am considering the effect of Papaya and coconut milk and chili.

Ingredients:

3 plantains sliced into oblong slices

1 1/4 cup chic peas (reserve 2 tbs liquid from can)

1 1/4 cup dark red kidney beans (reserve 2 tbs liquid from can)

1/4 chopped fresh mango

juice of 2 limes

juice of 1 lemon

1/4 cup chopped red/purple onion

2-3 sprigs chopped cilantro

1 clove garlic pressed

1 tbs olive oil

cracked fresh pepper (couple dashes)

tabasco habenero sauce (to taste)

Directions:

1. Slice the plantains the fry in hot vegetable oil until golden and crisp when finished set on paper fowls to absorb excess oil. Sprinkle a small amount of sea salt and sprinkle with a little lime juice (Careful ! don't make them soggy or soft). use as chips to dip instead of pita.
2. Add all other ingredients including a couple sprigs of cilantro to a food processor and whiz it till nearly smooth (I prefer it somewhat less the smooth for greater texture)
3. Put in a bowl and squeeze a little more lime juice (a wedge perhaps) on the top! Drizzle a little olive oil on top and the splash with some tobasco habanero (which adds some heat and a splay of red color but be careful its quite spicey)
4. Garnish with cilantro, some lime slices.

By RecipeOfHealth.com