BrahMos WORLD INDIA MADHYA PRADESH BHOPAL SPORTS BUSINESS FUN FACTS ENTERTAINMENT LIFESTYLE TRAVEL ART & LITERATURE SCIENCE & TECHNOLOGY HEALTH EDUCATION DIASPORA WTN SPECIAL OPINION & INTERVIEW GOSSIP CORNER RECIPES DRINKS BIG MEMSAAB 2017 BUDGET 2017 FUNNY VIDEOS VIRAL ON WEB PICTURE STORIES Mahakal Ke Darshan
ABOUT US PRIVACY POLICY SITEMAP CONTACT US
logo
Breaking News


Hummus en Fuego

Monday - February 5, 2018 11:06 am , Category : RECIPES

Ingredient:

1/2 cup extra-virgin olive oil
1 1/2 tsp crushed red pepper flakes
3/4 cup walnuts, toasted
2 cups cooked (or canned) garbanzo beans, drained
1 medium clove garlic
juice of 1/2 a lemon (about 2 tablespoons)
1/2 cup hot water
1/4 cup oil-cured olives, chopped
a bit of chopped cilantro

Method:
Make the hot pepper oil a day or so ahead of time by heating the olive oil in a small saucepan for a couple minutes - until it is about as hot as you would need it to saute some onions, but not so hot that it smokes or smells acrid or burned. Turn off the heat and stir in the crushed red pepper flakes. Set aside and let cool, ideally for a day or two - to let the flavor really develop.

To make the hummus, give the walnuts a spin in the food processor, just until they are a sandy texture. Add most of the garbanzos, 1 or 2 tablespoons of the red chile oil (oil only, no flakes), garlic, and lemon juice. Now process until smooth. Drizzle in the water a bit at a time and puree more, until the hummus is creamy and billowy. I tend to let the food processor run for a minute or so at this point, it incorporates air into the puree and makes it a nice texture. Taste, adjust the seasoning - more salt, more lemon juice, etc.

Serve in a shallow bowl, drizzled with plenty of the remaining oil and red pepper flakes. I like to add any remaining garbanzo beans at this point as well as some olives and a bit of chopped cilantro for the final touch.
Leave a Comment
* Name
* Email (will not be published)
*
* - Required fields
 

RELATED NEWS