I had a plan to make these enchiladas yesterday. A and I have been working through making various recipes this summer (we did pesto, marinade, and a bechamel…or cheese sauce as A calls it). I whipped up this simple hummus with A (his favorite part was getting to press the button on the food processor, and of course, taste testing). While J was not interested in testing the hummus before, he loved it in the enchiladas!
So on to the recipe. Hummus is really so easy to make:
1 drained rinsed can of chickpea or cannellini beans
Juice of one medium lemon (I used half and then added the other half, add to taste)
1 diced clove of garlic
1/4 cup of tahini paste
1/8 cup of canola oil (you traditionally use olive oil, but I used canola instead since we were putting it in an enchilada recipe)
1 bunch of chopped cilantro (about 1/2 loosely packed cup)
Salt and pepper to taste
Put all ingredients in the food processor:
Place the cover on and blend until desired consistency.
Then make enchiladas!
Or serve it up as a dip:
And it’s easy enough that you can make it while a certain toddler is rearranging your kitchen: