Light hummus with cilantro and lime
Colorado is on fire. It’s terrible. So utterly sad that writing a foodie post seems a little flippant and frivolous. It’s the product of scorching temperatures, hot dry, raging winds, and I suppose policy, but intellectualizing the latter at this time just feels insensitive if proactive. The only relief these days (until just now hoorah!!) seems to be accompanied by villain streaks of lightening. The weather forecasts feature flaming orange icons dotting the screen with menacing winks, making Colorado appear more like Mordor. At least, that’s the analogy I have latched onto. It’s an idle thought, but I kind of wonder what it means that my instinctive connection is with a horrible fictitious place. In any case, our beautiful state is desperate for some clean, heavy, unpretentious rain.
Perhaps stitching an easy recipe to a brief fire update seems pointlessly gratuitous. Especially given the grasping onto links, however loose they might be. Yet it’s true these fires have inspired a yearning to back off on heat (alas, grill challenge). Raw indulgence, literally. It’s also true that I wanted to save this hummus recipe in my collection no matter what this week, and though I don’t need an excuse to do so, I like having one.
This particular shade of green (is it just me, or is it hard to write the word “shade” these days with a straight face?) has a certain freshness about it I love. The antithesis of suffering, moldy green. This hummus is light, clean and simple green. Please don’t blame it for not photographing well. It’s all down to the [lack of] skill of the photographer; also, I was packing it up to go, so presentation effort was nil.
This is a basic light hummus recipe, only uses a tablespoon of olive oil instead of tahini, and includes cilantro, lime, and a dash of salt, pepper, and cayenne for a little zing. Combined with the color, it’s a fun, light swap for guacamole. I love the way the cilantro works with the chunkier texture from cooked dried beans versus canned, but of course I’m sure canned would be just as great. Maybe the springiness of it will bring on some rain. Enjoy, and stay cool.
- 2 cups cooked garbanzo beans
- 3/4 cup chopped cilantro
- juice of one lime (about 1/3 cup)
- 1 garlic clove, smashed
- 1 tablespoon olive oil
- 1/4 cup plain yogurt
- dash each of garlic salt, black pepper, and cayenne pepper
Combine all ingredients in a food processor or blender and process to desired consistency. Serve with pita sliced raw vegetables or pita bread.