I am on a hummus kick right now, so lately I’ve been trying to think of all the ways I can eat hummus. Although plain hummus is always a great option, I like to get a little more creative when I’m making something myself.
I like this recipe because it has a freshness to it (thanks to the cilantro), and it looks extra healthy because of its green color. My cilantro hummus, in combination with my spicy sriracha hummus, is sure to be a hit at your next dinner party!
Note: I don’t use canned chickpeas, so I have been cooking them from scratch. However, you can definitely use canned chickpeas. Be sure to select those with no sodium added, and to drain and rinse before placing in the food processor. This recipe makes the perfect amount for one person (maybe 2) to enjoy all week, so double the recipe for more.
Ingredients:
- 1 cup chickpeas
- 1 tbsp extra virgin olive oil
- 2 tbsp tahini
- 1 tbsp lemon juice (or to taste)
- 2 small cloves garlic
- 1/4 cup cilantro (or to taste)
- 1/8 tsp cumin
- 1/4 tsp salt
- 1 tbsp water (or more)
Instructions:
Place everything (except water) in a food processor and blend. Add 1 tablespoon of water at a time to reach the desired consistency. Sometimes I add 5, sometimes I add 2 or 3. Make sure to taste your hummus and decide if you want some more cilantro or lemon juice. I find that the flavors often come out once they’ve had a chance to settle in the fridge.
