For me nothing beats fresh and homemade Hummus. I make it often and with different ingredients. This Humus is the absolute best and this time I made it without tahini, which I substitute with Lebni and some Sesame oil. It is light, tangy, spicy and fragrant . I am sure, this Humus will be a new and wonderful addition to your traditional Chips and Dips for any party. —Kukla
• Olive oil for sautéing
• 3 cloves garlic, smashed
• A large pinch crushed red pepper flakes
• 1 teaspoon of each: dried coriander, mustard seeds and fenugreek or a spice combination you like, crushed
• 1 large bunch mustard greens, stems removed, washed, lightly dried and cut into about 1-inch ribbons
• Kosher salt to taste
• 1 (15oz) can organic Chickpeas, drained, well rinsed and drained again
• 1/2 cup of any stock you have (I used homemade vegetable stock)
• 2 long green chile peppers such as Anaheim, Hatch or Poblano, chard, peeled, seeds removed and roughly chopped
• 1 raw large garlic clove, chopped
• 1 cup of Lebni + 2-3 teaspoons of Sesame oil
• A small bunch of cilantro or parsley, coarsely chopped
• Zest and juice of a medium lemon
• Toasted Sesame seeds for garnish and Extra-Virgin Olive oil for the final drizzle
In This Recipe
Coat a large sauté pan with olive oil and put on medium heat. Toss in the garlic cloves, crushed red pepper and spices. Cook the garlic until it becomes golden brown and fragrant. Remove the garlic and set aside.
Add the mustard greens and season with salt, to taste. Cover and cook the greens until they start soften, for about 5 minutes; then add chickpeas and the stock and cook uncovered until the greens are wilted and the liquid has evaporated. This step will allow the chickpeas to take in the taste and fragrance from the garlic and spices.
Add and mix in the peppers, the browned and raw garlic, and herbs. Taste for seasoning and add salt, if needed.
Turn on the food processor; add half of each: the humus mixture, Lebni, Sesame oil and lemon juice to the food processor and process, until it is coarsely pureed.
Using a rubber spatula, scoop out the mixture to a mixing bowl. Repeat the same process with the rest of the ingredients; then mix in lemon zest, taste for seasoning and add whatever you feel is needed.
Serve chilled or at room temperature, garnished with Sesame seeds and a few drops of good Extra-Virgin olive oil. Enjoy.