yummy smokey bacon!

Hummus with a Texas Twist

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My children (except Monkey who has the autism diet going) love hummus..

Only if I make it.

Then again my hummus has BACON so who can resist? hehe.

Also, I cook my hummus.. well the chickpeas, because I have an issue with the texture of store bought hummus. It is gritty, ewww. Sand is gritty, food should not be gritty. Anyway this one is lovely, smooth and you can add anything you like to it. 

yummy smokey bacon!

Who can say no to BACON!?

Texas style Hummus with BACON and Cilantro

Prep Time : 10 mins

Cook Time:  About 1hour 45 mins largely unattended

Serves: About 2 cups (this recipe can be doubled, tripled and quadrupled)

Ingredients

Software

2 cans Chickpeas (Garbanzo beans)*

2 teaspoons Tahini

1-2 cloves crushed garlic

2 tablespoons Lemon juice (fresh squeezed is preferred)

16 oz or so of chicken or veggie broth, or water

Olive oil about 2-3 tablespoons

1/2 teaspoon paprika (any kind I like Hungarian)

half a bunch (about 1 cup) of fresh Cilantro rinsed and large stems removed

5 pieces of Bacon, cooked (you can use bacon bits here or leave it out)

Salt and pepper to taste

Hardware

2 quart pot for cooking the chickpeas

measuring spoons

2 cup liquid measuring cup

Food processor with a standard chopping blade

Spoons for stirring/scraping

Colander

Instructions

Open the canned chickpeas, pour into the colander, strain and rinse. Place in pot, cover with broth or water plus about 2 inches. Bring to a boil then reduce to a simmer, cook (about 40 mins) until they mash with no resistance between the back of a spoon and the side if the pot, stirring occasionally. When tender, allow to cool a bit and then drain again reserving about 1/4 cup of liquid you may not need this but sometimes you do. In the bowl of your food processor combine chickpeas, tahini, paprika, garlic, lemon juice, cilantro and bacon, and process until creamy and combined. Scrape down the sides. Replace top and slowly drizzle the olive oil until you find a consistency you like. You can add more, but don’t add more than 4 tablespoons (otherwise it will just be greasy). If it is still too thick at this point add a couple tablespoons of the reserved cooking liquid and pulse. Remember this needs to be a bit thin not quite pour-able but more like yogurt. It will thicken as it cools. Refrigerate for 30 mins to an hour before serving.

Great with Pita chips (if you can find them gluten free) Tortilla chips, Fritos (it is Texas after all), as a dip for veggies or even spread on a sandwich instead of mayo.

Some tips, if you don’t want the “Texas twist” leave out the cilantro and bacon, or leave in just the cilantro. If you want a more traditional hummus, add about double the tahini and about 1/2 tsp ground cumin. If you want a stronger garlic flavor add a clove of garlic (peeled and gently crushed with the side of a knife) in with the chickpeas as they cook.

* you can make your own beans from dried, 1 1/2 cup dried chickpeas. Sort to remove non peas and bad peas, rinse, and soak the beans in about 3 cups of water over night. Then boil as above, but for longer probably 3 hours drain and reserve the liquid but don’t rinse.

Pictures to come (should winter ever freaking go away or I can get enough light to get a decent pic or two!)

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