The particular class day I was remembering on Friday was devoted to sauces and dips. In the brief time span of our class, we were to make hummus, guacamole, tapenade and salsa. With four people, this shouldn’t be a problem. The problem was that only two of our four were there: me and another first year. My lone partner for that day had never tried hummus, professed not to like “green food”, and hated olives of any color. I was not feeling optimistic. Somehow we managed to eke out all four sauces and an A.
Why was I remembering that particularly hellacious day on Friday? Because I made hummus and salsa on Friday.
|A cool lunch on a hot day for the Hubs and me.|
Makes about 1-1/2 quarts
2 cups fresh cilantro leaves and stems, washed well and spun dry
4 cups cooked garbanzo beans (reserve some of the cooking liquid)
1 – 2 jalapenos, seeded if desired, coarsely chopped
4 – 6 cloves garlic, peeled and halved
(And a personal note here: when tasting, do NOT use the same spoon that was previously used to seed the jalapenos!)
2 cups diced tomatoes
1/2 cup finely diced red onion
3 jalapenos, seeded and minced
4 large garlic cloves, minced
2 cups loosely packed cilantro leaves, chopped
2 Tbs olive oil
1 lime, juiced
1/2 – 1 tsp salt (or to taste)
Combine all ingredients but the salt in a glass or other non-reactive bowl. Taste and add salt as desired. Cover and chill. Taste again before serving and adjust seasoning as necessary. Refrigerate for up to three days.
Makes about 3 cups.