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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Traditional hummus, spiced up Thai-style! Hot chili oil, lime, cilantro, peanuts and a few other ingredients combine with chickpeas and tahini give an exotic twist to one of my favorite snacks. Great as a veggie dipper or for crackers. Ingredients:
1 15.5 oz can chick peas, drained, liquid reserved (or about 2 cups cooked) |
2 cloves garlic, minced |
2 tsp. fresh ginger root, finely grated |
1 tsp. lime zest |
1 tbsp lime juice (about one lime) |
1/4 tsp ground coriander |
1 tbsp chopped cilantro |
1/4 cup tahini |
2 tsp thai chili or other hot chili oil (or to taste) |
pinch salt (optional) |
1/3 cup dry roasted peanuts |
about 1/4 cup grapeseed, sunflower or other neutral flavored oil |
additional chopped peanuts and chopped cilantro for garnish |
Directions:
1. Combine all ingredients except grapeseed oil in a food processor.
2. Blend, drizzling in grapeseed oil and, if desired, about a Tbsp or so of the liquid from the chick peas, until you achieve your desired consistency.
3. Garnish with chopped peanuts, cilantro and if you like it hot, a little drizzle of that chili oil!
4. To Make Thai Chili Oil:
5. Place about a cup of oil in a saucepan with about 1/3 cup dried crushed Thai chilis. Heat over medium heat until oil bubbles slightly, reduce heat and cook about 5 minutes. Remove from heat and let cool completely. Strain and store in glass bottle or jar.
6. Note: This is great for stir frying, so use a neutral flavored, relatively high smoke-point oil - peanut, grapeseed, sunflower or canola.
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