Too excited for my first ever recipe post! Living in Maui is without a doubt paradise, but it definitely comes at a price, a high one. So unless you’re a trust fund baby or an entrepreneur, you’re doing what everyone else is; workin’ for the tourists. I work two jobs like most people, Sundays at a Badass Coffee Company and Mondays at Maui Wave Riders surf school (2 days a week–BRUTAL I know), both requiring me to be up before the sun. That means one thing (I swear this is all has a point), PREP-WORK. This hummus is perfect to make ahead of time because it can last a good while in the fridge and it only tastes better as you let the flavors meld together. It’s super crazy easy and so so delicious, even my boyfriend went crazy over it!
- 2 15oz can garbanzo beans
- 1-1/2 cups cilantro (I didn’t measure so this is a guestimate, adjust according to your personal preference)
- 2 jalapeños (less if you don’t care for too much heat)
- Juice of one lemon
- 1 clove of garlic
- 2 tbsp extra virgin olive oil
- 1 cup of water
- Salt + pepper to taste
- Cutting board
Rinse and drain the garbanzo beans and throw um into your blender. Rip the stems off of the cilantro and throw them in with the garbanzo beans. Cut the jalapeño in half lengthwise and take out the seeds and ribs (unless you like it REALLY hot) and throw those in the blender along with the rest of the ingredients except for the water and salt + pepper. Start blending! Gradually add the water and look for your desired consistency, you might use less than a cup of water or you might use more. Once you’ve achieved what you’re looking for, take a little taste test and add salt + pepper accordingly. Enjoy!
Sorry for the awful photo quality, I was exhausted!