Creamy Cilantro Hummus

Ingredients

Servings

1 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 cup

Canned Chickpeas , drained

1 handful

Fresh Cilantro

1 clove

Medium Garlic

1 Tbsp

Sesame Oil

or Tahini Sesame Paste

as needed

Olive Oil

1

Lemon , freshly squeezed

1 Tbsp juice per 1 serving

to taste

Ground Cumin

to taste

Ground Black Pepper

to taste

Salt

Cooking Instructions

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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 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 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 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!