Cilantro Hummus

16 Apr


For years I have tried to make Hummus from chickpeas that I cooked myself, always with unsatisfactory results. Hummus with canned chickpeas was always much fluffier and delicious. Thanks to a tip from an Israeli traveler, I have reclaimed tasty hummus with all the nutrients you get from cooking them yourself rather than using canned. That being said, if you don’t have the time, just substitute canned here.

1 c. dried chickpeas

baking soda

1 heaping tablespoon Tahini

2-3 tablespoons Lemon Juice

2 garlic cloves

1/4 cup Olive oil

salt and pepper

1/4 c. cilantro or any fresh herb (basil and parsley are also delicious)

If possible soak 1 c. dried chickpeas overnight or up to 2 days ahead of time. Change the water in the morning and when you get home in the evening.

Add chickpeas to a saucepan with a generous pinch of baking soda. Bring to a boil and then let simmer for around 30 minutes to 1 hour (depending on how long they were soaked) until they are tender and soft.

Drain chickpeas, saving 1/4. c of the cooking liquid.

Add to a food processor

1 c. cooked chickpeas,  tahini, olive oil, whole garlic cloves, salt and pepper to taste, and lemon juice.

Blend until smooth, adding the reserved cooking liquid (or water) as needed.

Add  cilantro leaves and blend until smooth.

Delicious Hot!


2 Responses to “Cilantro Hummus”

  1. pattyabr April 16, 2012 at 3:31 am #

    my hummus recipe has more tahini in it. what do you think of the consistency with less tahini? is it really thick?

    • alissawk April 16, 2012 at 4:59 am #

      Thanks for the comment. This hummus is not thick at all. I am not a huge fan of what a powerful flavor tahini gives, so I like using less. The olive oil and cooking liquid thins it out nicely. Would love to see your recipe!

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