These radishes are also lovely sliced thin then placed on buttered rustic bread open face with a little sprinkle of finishing salt.
Spicy
Cilantro Hummus
Yields 2 cups (16 servings)
Serve with slices of watermelon radish (or pita chips)
2 cups canned garbanzo beans, drained
1/3 cup tahini
1/3 cup lemon
juice
1 tsp salt
4 cloves garlic, halved
¼ C up olive oil
¾ cup chopped cilantro
2 jalapeno, seeded and minced
Directions:
Place the beans, tahini, lemon juice, salt and garlic in a blender
or food processor. Slowly add the oil through the feed tube.
Blend until smooth.
Add more olive oil if it is too thick (slowly).
Add the cilantro and jalapenos, pulse for about 10 seconds.
Transfer mixture to a serving bowl
If you chill it, bring it back to room temperature for full
flavor.
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