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