Hummus is the Arabic word for garbanzo beans. That is why there can be only one hummus: the mixture of pureed garbanzo beans, tahini, and lemon. For a long time, I stood my ground and would name any other kind of “hummus” a spread.
I argued with no avail and threw in the towel. Like they say,” if you can not beat them join them”. Well, I joined them. I have to admit it made my life easier.
Now, I am on quest to make a rainbow of hummus. I made a red, pepper hummus, a tan, normal hummus, a yellow, beet hummus, and a purple, beet hummus. Today, I made for you green hummus. Next, I will conquer the black hummus.
Boil the garbanzo beans until very soft or used canned cooked garbanzo beans. Drain and place in food processor with the garlic, and the avocado. Puree into smooth paste.
Add the chopped serrano peppers, the cilantro, the lime zest and then puree into smooth paste.
Add the lime juice, the tahini, the salt and the wasabi. Process until the paste is mixed well.
Spoon into bowl, chill for couple hours and serve.
- 2 cups cooked garbanzo bean
- 2 avocado
- 3 cloves garlic
- 2 serrano peppers, seeded and diced
- 1 cup chopped fresh cilantro
- 3 limes
- ½ cup tahini
- 1 teaspoon wasabi paste
- salt to taste
- Place the garbanzo beans with the avocado and the garlic in a food processor and process to smooth paste.
- Add the cilantro, the chopped serrano peppers, the lime zest and cilantro and process for couple minutes.
- Add the lime juice, the wasabi, the salt and the tahini. Process further into smooth green hummus.