I haven’t yet met a “hummus” I did not like. This one is another example of a tahini-less version, with the garbanzo beans standing up to justify the name. 😉 The recipe is from a wonderful blog I recently stumbled upon: “Garnish with Lemon“. It called for peeling the chickpeas, and after reading a lot about the benefits of this extra-step, I went for it. You’ll need a considerable amount of Zen for the job, but I now believe it is totally worth the trouble. If I am making hummus just for the two of us, I might skip it. But, for special occasions you’ll find me standing by the sink, mindfully peeling pea by pea while wondering about the meaning of life, the origin of the universe, and the mechanism of iron uptake by Escherichia coli.
CILANTRO-JALAPENO HUMMUS
(adapted from Garnish with Lemon)
.Comments: The composite picture above should help me convince the hummus-makers out there that peeling the chickpeas is a good move. See all those peels on the first photo? I had worked maybe half of the can at that point. The peels have a bit of a slimy texture. Getting rid of them can only improve your masterpiece.
.TWO YEARS AGO: Hoegaarden Beer Bread
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THREE YEARS AGO: Ancho-Chile Marinade: Pleased to Meat you!
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FOUR YEARS AGO: Shrimp Moqueca
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Bewitching Kitchen 
I am an inveterate hummus lover also and this IS a very interesting version I have to try soonest – hmm, probably not peeling the chickpeas! And then there will be a brain stretching exercise: just HAVE to see how much I can still understand on your subject – this time E.coli 😀 ! [little secret of six years of Medical School at Sydney Uni; would you believe unused but still well remembered!!!]
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The important is to remember… 🙂
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What a difference recipe, will try it later, thanks!
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Hope you like it!
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Do E. Coli not have the transferrin receptor? Or something similar?
Lol…anyways…I’ve made this hummus flavor before and it is by far my favorite!
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Neisseria pathogenic species have a transferrin receptor, E.coli does not. E.coli actually would not need it, the native siderophore that it produces steals iron from every single carrier, which is fascinating, Mr. Spock, fascinating… 😉
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Have you seen Yotam Ottolenghi & Sami Tamimi’s Basic Hummus? It was posted on Food 52. It starts with an overnight soak of dried beans then a saute with baking soda then a simmer of about 1/2 hour. The baking soda saute is supposed to break down the skins and make peeling unnecessary. It seems like the active time in the prep of the beans would not take as long as the peeling process. I’m planing on trying that technique. You know I love hummus!
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Let me know when you try it… I know Fer from Chucrute com Salsicha’s blog made that hummus and fell in love with it. Her blog is in Portuguese, though.
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I wish I had the time or patience to peel chickpees 😉 Great recipe though, love jalapenos and anything hot so can definitely see myself loving this
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I won’t lie to you… not a fun job… 😉
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I’ve never taken the extra step. This looks really good though.
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It was wonderful, Greg… Hope you and Katherine are having a wonderful weekend….
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Fabulous.
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I thought you might like this one! 😉
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I have a confession to make. I have made hummus at home only once. It is so readily available here . That being said I am in love with all the variables you are posting. I still remember the avocado one.
Not sure if I have enough zen in me to peel them though 🙂
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Sawsan, I bet you have THE best hummus available where you live.. it’s a bit like baking a baguette in Paris: why bother? 😉 But variations could be fun to try for sure (peeling or not… it doesn’t matter… 😉
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What an interesting dip – it looks delicious.
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I love to try different types of hummus, and the same goes for pesto. Never a dull moment…
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This looks wonderful, I bet it’s much silkier without all those skins. But how on earth did you do it, just slipping them between your fingers?? xx
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Yes, it is easier to do with a little running water – the peels come off very easily… the problem is that there are soooooo many chickpeas in a can. You start to realize the magnitude of the task when you are 25% done and the fun dropped from 100% to about 2.8%
(I am very mathematical this evening, for some odd reason)
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What a great combination and idea! This green hummus must taste amazing. A wonderful summer dip.
Cheers,
Rosa
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i have combined lime with avocado for hummus but never cilantro! I love this pairing
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Oh Sally, this was lovely. I had a spare jalapeño which I’ve never even seen available fresh here before, and since I’m a coriander convert now, it was a bit like kismet. I did leave our the yoghurt to make it dairyfree, but it was so good I’d consider that optional.
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Mmmm! And I’ve always wondered what benefit the peels have … Now I know! I’m definitely trying this and the cilantro and jalapeño combo sounds perfect. A definite winner Sally. I’m going to have to muster up some Zen!
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