Peanut & Cilantro Hummus

Peanut & Cilantro Hummus
This version has a pan Asian flavor and a beautiful color. Serve it with crispy rice crackers and barely-blanched snow peas for a sophisticated cocktail party treat.

Ingredients:

  • 2 cups garbanzo beans, prepared*
  • 3 – 4 medium sized cloves of garlic, minced
  • 1/4 cup rice vinegar, unseasoned
  • 1/4 cup water
  • 1/4 cup peanut butter
  • 1/2 cup (firmly packed) cilantro, leaves only, chopped
  • 1 tsp. chili oil
  • 2 Tbls. soy sauce
  • 1 pinch cayenne
  • 1/4 cup toasted sesame oil
  •  salt to taste

* Prepared from dried beans (soaked, cooked and drained) or canned beans, which should be drained, rinsed and drained again.

Instructions: 

  1. Place the garbanzo beans, garlic, rice vinegar and water in the bowl of a food processor.
  2. Pulse a few times then scrape down the sides of the bowl and continue processing until pureed (about one minute). If very thick you may add a tablespoon or so of water to thin.
  3. Add the tahini, chili oil, soy sauce and cayenne then pulse until well combined.
  4. Drizzle the toasted sesame oil in a steady stream while processing (to create the emulsion).

©2010 Ken Hoyt Style

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