Apr 14

Apr 14 Garlicky Cilantro Hummus

Creamy, dreamy and the perfect side dish… or snack… or dip… or spread…

As a Middle Eastern woman, i can’t tell you how excited it makes me to see the entire world have fallen in love with hummus almost over night! Are you kidding me? Hummus was that thing we ate every day and none of our non-arab friends understood it when we were kids. Now the world is using it in hundreds of different ways and blogging about the Mediterranean diet, heck yeah! So I’m giving you my family’s traditional Hummus recipe… with one variance- the cilantro is a ME twist. Give it a try, if you dont like the cilantro flavor, just omit it. Easy peasy.

Let me know how you like this recipe and leave your feedback below! If you make this and want to share on social media, tag it with #HHrecipes

Hummus

Time: 10 minutes

Yield: 10 appetizer sized servings

Ingredients

3 cans of chickpeas
1/2 cup- 1 cup chickpea can water
3 garlic cloves, crushed
1/2 cup tahini paste
¾ c of fresh lemon juice
⅓ to ½ t salt
1 bunch of cilantro, washed, dried and lightly chopped
Olive oil to taste

Method

Add the chickpeas to a food processor with ½ to 1 cup of juice from can for a 3-5 minutes at low speed. Start with ½ cup of the juice and add more if desired consistency is looser.
Add the salt and garlic cloves then slowly start to add the tahini paste as the food processor grinds away.
Once done, slowly add the lemon juice and cilantro at the end and let the food processor run for a couple minutes more. Taste the puree and see if it needs an adjustment of salt or lemon juice.
Remove from food processor and place in an airtight container in the refrigerator for at least 30 minutes before serving. The food processor’s heat warms the hummus and creates a runnier than normal consistency and the best way to achieve the smooth, thick consistency is by refrigerating for at least 30 minutes to allow setting.
Once cooled, place in desired serving platter, drizzle olive oil on finished product and enjoy!