Question: Thanksgiving is next week, have you thought about appetizers?
Well, normally I would be right there with you (as discussed in Monday’s post) but this year I am all over my hors d’oeuvre game. Mainly because I’ll be on live tv tomorrow discussing easy Thanksgiving appetizers like I’m always this organized—tune in, it’ll be fun!
Thanksgiving appetizers should be elegant, but they should also be easy and preferably something you can make ahead of time to put out right before your guests arrive. Better yet, if you have children older than 5, have them arrange the appetizers. It will keep them occupied and out of your hair as they endlessly wait for the turkey.
Creamy, luscious hummus is a good place to start. One with a swift kick of cilantro and jalapeño is an even better place to start, some might even say a springboard to a successful Thanksgiving.
Hummus is incredibly easy to make which also makes it incredibly adaptable to whatever flavors you crave. We’ve got the hummus essentials plus a few surprises, you know the deal.
Now I’m going to tell you to do something super annoying. For super silky hummus you’re going to want to slip off the leathery skin of each garbanzo bean. Is it tedious? Yes. Do you have to? No. But you know I love you and would not tell you to do this unless I really thought it was important. If you don’t believe me just ask this smart lady or this one.
Then blend it all together into a fluffy flurry of a dip. Scooped up with a tortilla chip or a carrot stick, it’s rich enough to sustain some pre-dinner cocktails and keep everyone satiated until dinner time, which if you live in the midwest will be around 2:30pm.
Hummus can be made up to 3 days in advance and kept covered in the refrigerator. Keep remaining jalapeño oil separate to drizzle over just before serving.
- 1/4 cup olive oil
- 3 jalapeños, stemmed, seeded (if you'd like it less spicy), and minced
- 2 cloves garlic, minced
- 2 (15.5-ounce) cans garbanzo beans
- 1/2 cup packed cilantro leaves, about 1 small bunch
- 7 tablespoons well-stirred tahini
- 1/4 cup fresh squeezed lemon juice
- 1/4 cup water
- 1 1/2 teaspoons kosher salt
- 1 teaspoon smoked cumin or regular cumin
- Heat oil in a medium frying pan over medium heat. Add jalapeños and season with salt. Cook, stirring occasionally, until starting to soften, about 2 minutes. Add garlic and remove from heat.
- Drain and rinse the garbanzo beans. Pop each bean out of it's skin.
- Place beans, cilantro, lemon juice, water, tahini, salt, and cumin in the bowl of a food processor fitted with the blade attachment. Add 3/4 of the jalapeño mixture. Reserve the rest for garnish.
- Blend until smooth, stopping to scrape down the sides a few times.
- Scrape into a serving bowl and drizzle with remaining jalapeño mixture. Serve with veggie chips, carrot sticks, or tortilla chips.