Hummus With Green Goo

Humus With Green Goo

This hummus keeps nicely, refrigerated, for a few days, but is best served at room temperature. As Heidi notes in her recipe, the hummus might thicken in the refrigerator. If this happens, you can simply thin it with a splash of water. Adjust with salt and lemon juice if needed as well. If you are sensitive to heat, you can deseed and devein the jalepeno.

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Ingredients:  
Humus:
1 Pound dried chick peas or garbanzo beans, soaked in water for at least 4 hours

1 teaspoon baking soda

1 cup water, scant

1/2 freshly squeezed lemon juice

1 1/2 teaspoons fine grain sea salt

1/3 cup tahini

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Green Goo:

1/4 cup Italian parsley

1 jalapeño, destemmed

1 large clove garlic

sacnt 1/2 teaspoon fine grain sea salt

2/3 cup extra virgin olive oil

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In a large pot cover the chickpeas with 2 inches of water. Bring to a boil over medium heat. Add the baking soda, and reduce the heat. Simmer, skimming any foam from the surface, until the chickpeas are soft but still structured, roughly an hour. Drain. Place 4 cups (1.5 pounds) of the cooked chickpeas in a food processor. (You can set aside any remaining chickpeas and have them as a snack or use them in a stew or soup.) To the food processor add the water, lemon juice, and salt. Process for three minutes or until completely smooth. Scrape down the sides of the bowl once or twice along the way. If you like your hummus thinner add more water a small splash at a time. Add the tahini, process one more time. Taste and adjust the seasoning, add more salt or lemon juice if needed. Transfer the hummus to a serving bowl.

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To make the "green goo" rinse out the food processor bowl, and use it again, and if you don't have a food processor, you can certainly do a hand-chopped version. Pulse the parsley, jalapeño, garlic, and salt in the food processor. Slowly drizzle the olive oil into the mixture while the processor is running, until an green emulsion is created. Transfer to a jar, taste, and adjust the seasoning. Drizzle the hummus generously with the green goo. Serve with pita chips, crackers, flatbread, or toasted lavash. 
Makes 4 cups of hummus.

Adapted from

Insalata's Mediterranean Table written by Heidi Insalata Krahling of Insalata's Restaurant in San Anselmo, California. Sent to me by Heidi Swanson og 101 Cookbooks Blog.