I saw this recipe over at EatLiveRun the other day and had to give it a shot. Since I was too lazy to actually look up the recipe when I got to the kitchen, I kind of made up my own version. I almost ran to the store for tortilla chips after making it– I do so love tortilla chips! But I served it on whole wheat toast instead. The EatLiveRun recipe may be better than mine, but folks at my house said mine was exceedingly yummy. (Apologies for my picture– hummus is not the most photogenic of creatures.)
Prep time: 10 minutes
2 cups chickpeas (from a can or freshly cooked)
1 or 2 jalapeno peppers, seeds removed
1/4 cup extra virgin olive oil
1/4 cup water
1 tsp salt
1 tsp ground cumin
1/4 cup lemon juice
1 clove garlic
1 T. sesame seeds
1/4 cup tahini (optional)
1 cup grated cheddar cheese
In a food processor puree chickpeas with oil, lemon juice, tahini and water. Add remaining ingredients and puree again, until mixture is well blended. Serve with toast, tortilla chips, or just eat it with a spoon. It is that good.
Warning: eating with a spoon may encourage a level of overconsumption that would contractually obligate a person to run another mile that day.