Super Fast Salsa

This has got to be one of the quickest recipes I’ve come across. Its taken me longer to write up this post than to make this fresh salsa. If you haven’t realized by now, I really like my tortilla chips and nachos. You might remember my homemade version from here. Even though tortilla chips are easily available all over the place here in Australia, I somehow still prefer the homemade version. For this post, you’ll see a store bought option pictured. I just need a little time to whip up a homemade batch, it is so much better; tastier and you know exactly whats in it.

But today we’re here to talk not about the chips, but this really yummy salsa dip. A while ago, I’d picked up a jar from the local supermarket, that claimed to be ‘Hot’. I love spicy stuff, so I thought this would really hit the spot. What I love about Mexican food is the spice from the chillies and peppers and the tang from the lemon and tomatoes. ┬áMuch to my disappointment, this store bought salsa was neither ‘Hot’ nor tangy. I knew I had to figure out a way to get my hands on something better. This homemade salsa was fresh, packed full of flavor and you can easily adjust the spice levels to your liking. It was everything a good salsa should be. I sure hope you try it out.

The picture doesn’t do it much justice. It was fairly late in the evening when it was taken. I hope to get a better picture up sometime soon.

Super Fast Salsa

1 clove of garlic
1/4 onion, roughly chopped
2 -3 tomatoes, roughly chopped
Fresh coriander leaves with stalks
Lime juice, to taste
Salt, to taste

Place all the ingredients in the food processor.

Pulse till it reaches the consistency you like and is combined.

Adjust the salt and lime if needed.

Enjoy!

C is for Chickpeas – Hummus

I have a soft spot for dips – I don’t know if I like them all (I’ve tried a few that weren’t my cup of tea – but I think its just because of how it was made and if it were made well, I’d probably have liked them too), but there are a few that I really, really like. This hummus is one such dip. I don’t know what it is about dips, but I love having something to dip breadsticks, crackers, chips, vegetable sticks etc. in. This month I chose to do a post on Hummus – a chickpea dip, since we’re at the C & D stage of the Eating The Alphabet series, hosted by Brenda of Meal Planning Magic. Chickpeas have a host of health benefits. They are high in fibre, help regulating blood fat and lowering blood sugar levels. You can read more about the health benefits of these little gems here, here and here.

I’d usually serve this hummus with pita bread, but the day I made the hummus, it completely slipped my mind to pick some up. I did the next best thing and made do with what was available in my kitchen, sliced bread which was lightly toasted and cut up. And it tasted great. I spiked the hummus a little by garnishing it with some red chilly powder, but if you don’t care for spicy food, you can simply leave it off. The recipe mentioned below is more of a guide than a recipe, I would suggest that you keep tasting as you go along and adjust the seasoning as required. Also, I hear that Tahini is an essential ingredient for a good hummus dip, I didn’t have any so I simply added some sesame seeds to the mix before blending. In the event I try using Tahini, I will update this post with my observations.
Hummus

1 cup chickpeas, boiled and drained (You can use the canned variety if you’d like. You can find the method to boil your own chickpeas here. If you are boiling it yourself, reserve some of the liquid.)
1- 1 1/2 tbsp lemon juice
1 tbsp sesame seeds
1-2 tbsp olive oil
1-2 cloves garlic, minced finely
1/4 tsp cumin powder
Red chilly powder, to garnish
A spring of fresh coriander, to garnish
Salt, to taste
In a blender, blitz the chickpeas, sesame seeds, garlic, and cumin powder using a little of the reserved liquid to aid the process. Don’t use too much as you don’t want it too runny.
Add the lemon juice and blitz again, scrapping down the sides of the bowl as needed. With the blender running, gradually add in the olive oil and blend till everything is smooth and creamy. 
Taste the dip and adjust the seasoning as required. At this stage, if you need to add salt, please do so.
Transfer to a serving bowl and garnish to your liking. 
If you’d like to join in on the fun, just comment and let me know and I’ll get back to you with the details.