It's become a bit of a Sunday afternoon ritual to rummage through my fridge and toss/repurpose any odds and ends laying around before putting away my groceries. As fate would have it, the only edible items left this time around were a half-empty tub of hummus, and a container of leftover shado beni sauce that I made a few days ago. I wondered if anyone had ever tried combining the two (yes) and how the combination would taste (AWESOME!)
Here's my recipe for shado beni sauce. The rest of the concept is pretty much self-explanatory.
20-30 chadon beni leaves, chopped (also called shado beni, culantro or recao)
2 scallions, chopped
6 cloves of garlic
1 hot pepper, seeded and chopped (jalepeno for the wimps, habanero for the bad-asses)
pinch of salt (optional)
Place all the ingredients in a blender and process, adding enough water to create a sauce. The thickness of the finished product will depend on your taste, but I like mine just a bit on the runny side (think chimichurri).
In addition to being a hummus flavor enhancer, this sauce is delicious on fish, chicken or steak.