Tomorrow I will be joining some friends for Sacred Singing. I already knew I wanted to make the poppyseed crackers Tiina made for me yesterday, this week. I thought I'd make hummus to go with them, but then found this recipe in my binder and decided to make it instead.
(In a bit of ADD distraction I reorganized my recipe binder while meal planning...punched holes in a bunch of sheets and went through all of them to see if there were any I wanted to get rid of. Of course there weren't, I'm a bit of a pack rat by nature. But, I pat myself on the back when I veered away from looking for dividers to organize the recipes further, into categories.)
The recipe is from a book called The Instant Bean. I borrowed it from the library back in Sacramento.
Garlicky Pureed Chickpea Dip with Cucumber and Yogurt
Makes about 2 cups.
2 large garlic cloves, chopped
1 cup rinsed and drained canned chickpeas
1 fresh jalapeño or serrano chile, seeded, deveined (wear rubber gloves), and chopped
1/2 cup firmly packed cilantro leaves
1/2 teaspoon ground cumin
1/2 teaspoon salt or to taste
1 large cucumber (preferably Kirby), finely chopped (about 1 1/2 cups)
1 cup plain yogurt
In a food processor, puree the garlic, chickpeas, jalapeño, cilantro, cumin, and salt, stopping to scrape down the sides, until smooth.
In a bowl, stir together the cucumber and yogurt, add the chickpea puree, and combine the mixture well.
The dip can be made 1 day in advance and kept covered and chilled.
My rookie mistakes:
• I like garlic. I always put more garlic than what's called for in a recipe. My dip came out too garlicky, especially for a lunch following an activity called "Sacred Singing". When making a new recipe, or one I haven't made in a long time, I really should try to remember that you can add seasoning, but it's pretty impossible to take it away. I also did not pay attention to the actual name of the recipe. They're already calling it "garlicky"...which means you probably don't need to kick it up a notch...
• I don't work with chiles. But, the idea of some heat appealed to me, so I subbed cayenne pepper. And used too much. You can see it in the pictures. (The dip is so green and yet you can see the red flecks...kind of like fire ants!)
Other stuff:
• I used about 2/3 of an English cuke rather than a Kirby.
• I subbed plain, unsweetened coconut yogurt for the yogurt.
• I made this the night before I plan on eating it. I like to do this when I can so the ingredients can get all friendly...becoming more than their sum, so to speak.
• I may add lemon juice to this in the morning. It might benefit from a little brightening.
• Every single time I need this much cilantro, I wish I had a sous chef in my back pocket. I hate washing, drying and plucking cilantro leaves off their stems. This particular bunch of cilantro was a sad one with some brown spots throughout and so the task was even more arduous than usual.
• The name of this recipe is so cumbersome...especially for a dish that is really fast to make. Prepping the cilantro was the most labor intensive step of this recipe, by far.
• I am curious to see whether the crackers, which are amazing, will elevate this batch of dip (the mistakes being all mine). I'll post about the crackers soon. I'm making them in the morning.
just call me 'hot stuff'
embiggen for fire ants.
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