Hummus With Jalepeno Cilantro Pesto

Serves 4 cups
Recipe By: Jeanne Kelley
Published in: Blue Eggs and Yellow Tomatoes, page 38
Publish Date: 2008

1 cup cilantro Sprigs -- packed
1/2 cup parsley -- chopped flat leaf
2 scallions -- trimmed, cut into 1" pieces
2 jalapeno -- stems removed
1/2 cup extra virgin olive oil
1 clove garlic
salt and pepper

Make the pesto. Combine the cilantro, parsley, scallions, jalapenos,
olive oil, and garlic in a food processor and blend until smooth.
Using a rubber spatula, transfer teh pesto to a small bowl, season
with salt and pepper to taste. (Do not was the processor bowl.)

Make your hummus in the processor.

To serve, make an indentation in the center of the hummus with a large
spoon. Spoon the pesto into the indentation and swirl gently. Serve
with pita bread.

Recipe Notes

The cookbook gives the entire recipe including the hummus. It's a
pretty ordinary straight forward hummus so I didn't bother to key it
in. It was the combination of cilantro pesto swirled into the hummus
that attracted me to this recipe.

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