I've been a sucker for tomatillos ever since cousin Michael introduced us to each other. I love the tactile contrast of the papery peel and the sticky skin. And there's nothing quite like the pucker-iffic taste. When I saw some this afternoon, I just had to bring a few home. Gjoa wanted to know what I was going to do with them and my original intention was to add them to tonight's guacamole as an experiment. As I fried them in garlic, the aroma made me think that maybe guac wasn't the perfect place for these little guys. I had 3/4 of a can of garbanzo beans left over from yesterday's salad and out of nowhere, I had this awesome idea: Tomatillo Hummus!
Tahini and tomatillo didn't seem like a winning combination, so I omitted tahini and added some cilantro and lime juice. OMG. Not your traditional hummus, but pretty darn tangy & tasty.
- 1 can chickpeas/garbanzo beans, drained and rinsed
- 5 tomatillos, (remove husks) chopped and fried in a glug of olive oil with a tsp of garlic
- 1/4 cup cilantro, chopped
- juice of 1 lime
- salt to taste
 |
| Chop and fry with garlic. |
 |
| Put it all in the food processor and go. |
No comments:
Post a Comment