The View From the Great Island
Cilantro Hummus is a fresh vibrant take on one of the healthiest and most versatile appetizers out there.
- 1 15-oz can chickpeas (drained and rinsed)
- 1 large or 2 small cloves garlic
- Lemon juiced
- ¼ cup Tahini (sesame paste)
- 1 cup, firmly packed, cilantro leaves (take the extra time to remove the leaves from the stems)
- salt and fresh cracked black pepper to taste
- olive oil for drizzling
- paprika or sumac for garnish
- Put the chickpeas and the clove of garlic into the bowl of a food processor fitted with the blade attachment. Turn the machine on and let the chickpeas go for about 5 minutes, stopping the machine and scraping down the sides often. Do not add any liquid at this point, even though the mixture is dry. This step helps insure a very creamy hummus. Just keep scraping down the sides.
- Add the tahini and lemon juice and process for another minute or so, still scraping down the sides of the machine as necessary.
- Now process in the cilantro, letting it go until it is well incorporated.
- Add enough cold water to loosen the hummus to a dippable consistency, approximately 1/4 cup, but you may need more. The hummus will thicken further as it chills in the fridge, so don't be afraid to add that water to loosen it up.
- Taste to adjust the salt and lemon, and then cover well and refrigerate until ready to serve.
- Serve with a drizzle of good olive oil, and a sprinkle of sumac or paprika.
View the recipe instructions at The View From the Great Island