Monday, July 15, 2013

Cilantro Hummus

A couple days ago, my husband wrote his first guest blog post, which was for hummus.  You can read it hereI love that he can cook and whip up new recipes.

His sister (my sister-in-law) told us that there are 2 kinds of people...those who like cilantro and those who don't like cilantro.  Apparently it's one of those love it or hate it flavors.  I can't imagine hating it, but if that's you, may I suggest reading a different recipe instead of this one.  You can find my latest recipes here.

My husband and I both love cilantro, and it's complimented perfectly by lime juice.  This variation on hummus goes perfectly with chips, or spread it on a sandwich for a real kick of flavor. 

You'll need a food processor for this recipe.  Use the metal blade that spins on the bottom of the container (not the shredder or slicer blade). 
Cilantro Hummus
One 15-ounce can (425 grams) chickpeas, also called garbanzo beans, mostly drained (save the liquid to thin the hummus at the end.)
2 tablespoons olive oil
1/4 cup (59 ml) tahini (you might find it in the grocery store by the peanut butter)
1 teaspoon kosher salt
Garlic powder equal to1 large garlic clove
3/4 teaspoon ground cumin
1/4 cup + 1 tablespoon lime juice
1/2 teaspoon chipotle flakes
2 cups unchopped cilantro (approximately 1 bunch of cilantro as sold at the grocery store)

Put the drained chickpeas, olive oil, tahini, and salt in the food processer.  Process until blended smooth – about 20 seconds.  It doesn’t have to be perfect – you’ll process it more later.  Mix in the lime juice a little at a time (adding too much at once will cause it to splash all over the inside of the food processor). 
Mix in the garlic powder, cumin, and chipotle flakes.  Add cilantro and process until smooth.

Happy eating!

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