Cilantro Hummus

I am often asked where I come up with all my ideas for food. Sometimes I see a recipe that inspires me to make something similar but often times I just make stuff up based on what I have on hand. I am then often described as being creative in the kitchen. I guess creativity is one way to look at it, I look at it more from the standpoint of I don’t want to waste any food.

The abundance of food we have in this country is astounding. And since our country is so large, it takes an enormous amount of resources to get that food to us the consumers. This is one reason why I am a big advocate of sourcing my food from local farms. When you add up the water is takes to produce the food, the oil it takes to transport your food, the electricity used to refrigerate your food, etc…, the cost of getting that food to your plate is much higher then the dollar amount you paid for it. When you look at it that way, allowing food to go bad and throwing it away takes a much bigger toll on your wallet.

I am always looking for creative ways to use all the food that is already in my house. This recipe was born out of the fact that I had cilantro and limes that needed to be used sooner rather then later. Flipping through a Vegetarian Times magazine I saw a recipe for a Cilantro Hummus. Since I just love hummus in any form I immediately set out for the kitchen. My recipe below is my version (and frankly I think it sounds much better then theirs). I made this hummus with ingredients on hand and did not have to buy anything to complete it. This is a much yummier way to use up cilantro and limes as opposed to throwing them in the trash.

Cilantro Hummus

2 15 ounce cans of chickpeas, rinsed and drained

2 cups cilantro leaves, loosely packedCilantro Hummus

2-3 garlic cloves, minced

1 teaspoon cumin

1/2 teaspoon kosher salt

6 Tablespoons lime juice

3 Tablespoons olive oil

4 Tablespoons water

Combine the first 7 ingredients in a blender and process.  Stop to scrape down the sides as necessary.  Add the water 1 Tablespoon at a time until you have reached the correct consistency.  You may not need all 4 or you may need more, it will vary from time to time.

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Kristen, April 5th 2010 | Tags: ,
Posted in Appetizer, Snacks

Chef Kristen’s Guacamole!

Last weekend I took a trip to Trader Joe’s to replenish some of my pantry staples. But while I was there, I found myself browsing around the aisles as I have a habit of doing. I think Trader Joe’s sells the best avocados and I was excited when I saw they had the bags of them for sale. I don’t think I have ever purchased a bad avocado from them. Two of them I planned to use in a Chocolate Mousse (click here for recipe) so the other two I turned into guacamole! All the below ingredients can be adjusted to suit your tastes. When I make guacamole, I base it off this formula, though none of guac’s are ever exactly the same. If I want to spice it up more, sometimes I will throw in a chopped chipotle chile.

Avocados are high in good fats, mono-unsaturated, which makes them creamy. Use this recipe as an appetizer or dip, side dish, or as a substitute for mayonnaise on a sandwich.

If you aren’t sure if your avocados are ripe, use this test. Hold the avocado in your hand, gently press with your thumb at the stem end of the avocado (this is the smaller end). It is ripe if your thumb makes the avocado indent slightly. If you can’t indent it, the avocado is too hard and not ripe. Conversely, if you press and the avocado is very soft, it is over ripe and will probably have brown spots on the inside you will need to cut out.

To cut an avocado, place it in one hand.  With your other hand, insert a knife vertically into the fruit until you reach the seed. Rotate the avocado around the knife blade until you have gone all the way around. Separate the avocado into two halves, the seed will remain on one side. Remove the seed by whacking it with the blade of the knife and twisting out. Use a spoon to scoop the flesh from both sides of the skin.

Guacamole

2 Hass avocados, peeled and seededGuacamole

1/2 pint of grape tomatoes, chopped

1 garlic clove, minced

1 teaspoon cumin

1/2 teaspoon chili powder

1/4 cup fresh cilantro, finely chopped

1/4 teaspoon salt (I use a Himalayan Pink Salt so if you don’t have that, use Kosher Salt)

1/4 teaspoon freshly ground black pepper

Juice from 1 lime

Mash the avocados in a bowl with a fork. Add the rest of the ingredients and stir together. Serve immediately or press plastic wrap down on top of the guacamole and press out the air to prevent browning.

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Kristen, February 25th 2010 | Tags:
Posted in Appetizer, Sides, Snacks