Creamy Cilantro Hummus

Recipe

9 INGREDIENTS • 8 STEPS • 5HRS

Creamy Cilantro Hummus

4.5

2 ratings

Flavor bomb! This creamy green cilantro hummus has it all: it is fresh, zesty, bright, light and so surprisingly delicious!

Creamy Cilantro Hummus

Save

Simple. Tasty. Good.

Hi, I'm June and I love food! I want to share that love and my most favorite home recipes with all of you.

http://www.junedarville.com/

Flavor bomb! This creamy green cilantro hummus has it all: it is fresh, zesty, bright, light and so surprisingly delicious!

5HRS

Total Time

$2.69

Cost Per Serving

Ingredients

Servings

1

US / Metric

1 cup

Canned Chickpeas, drained

1 handful

1 clove

Medium Garlic

1 Tbsp

Sesame Oil

or Tahini Sesame Paste

as needed

1

Lemon, freshly squeezed

1 Tbsp juice per 1 serving

to taste

Ground Cumin

to taste

Ground Black Pepper

to taste

Nutrition Per Serving

VIEW ALL

Calories

295

Fat

17.9 g

Protein

9.8 g

Carbs

26.8 g

Creamy Cilantro Hummus

Save

Simple. Tasty. Good.

Hi, I'm June and I love food! I want to share that love and my most favorite home recipes with all of you.

http://www.junedarville.com/

Cooking InstructionsHide images

step 1

Peel and slice up the Garlic (1 clove). Add it to a non-stick pan with some good quality Olive Oil (as needed).

step 1 Peel and slice up the Garlic (1 clove). Add it to a non-stick pan with some good quality Olive Oil (as needed).

step 2

Place the pan over medium heat and let the garlic gently fry for 4 minutes. Then add Canned Chickpeas (1 cup).

step 2 Place the pan over medium heat and let the garlic gently fry for 4 minutes. Then add Canned Chickpeas (1 cup).

step 3

Stir and take the pan off the heat. Let the garlic and chickpeas cool for a couple of minutes. Then pour it all in a clean blender.

step 3 Stir and take the pan off the heat. Let the garlic and chickpeas cool for a couple of minutes. Then pour it all in a clean blender.

step 4

Pulse the chickpeas for 2 minutes. Scrape down the sides and pulse again. Then add Fresh Cilantro (1 handful), juice from Lemon (1) and half of the Sesame Oil (1 Tbsp).

step 4 Pulse the chickpeas for 2 minutes. Scrape down the sides and pulse again. Then add Fresh Cilantro (1 handful), juice from Lemon (1) and half of the Sesame Oil (1 Tbsp).

step 5

Pulse again for 2 minutes. Add about 2 tablespoons of Olive Oil (as needed) and 2 tablespoons of water. Season with Salt (to taste), Ground Black Pepper (to taste) and Ground Cumin (to taste).

step 5 Pulse again for 2 minutes. Add about 2 tablespoons of Olive Oil (as needed) and 2 tablespoons of water. Season with Salt (to taste), Ground Black Pepper (to taste) and Ground Cumin (to taste).

step 6

Pulse the chickpeas again for a while until that greenish color takes over the beige chickpea color (takes a couple of minutes). Then add extra Olive Oil (as needed), water, and pulse again until you get the consistency you like.

step 6 Pulse the chickpeas again for a while until that greenish color takes over the beige chickpea color (takes a couple of minutes). Then add extra Olive Oil (as needed), water, and pulse again until you get the consistency you like.

step 7

Scoop the hummus in a clean bowl, cover with some cling film and let it chill and set in the fridge for 30 minutes.

step 8

Then let it rest again at room temperature 15 minutes before serving. Enjoy!

step 8 Then let it rest again at room temperature 15 minutes before serving. Enjoy!

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