What are your thoughts on flavored hummus?
I love the idea of all kinds of hummus flavor mashups but when it comes down to it, I have always been sort of hummus purist. I like hummus with lots of lemon, garlic and tahini- and not much else.
Until I discovered the cilantro lime hummus at Whole Foods. It’s one of the only types of hummus I’ll by there because it’s just so darn good. It still has that fresh citrus taste I love in my hummus but with the special addition of fresh cilantro. After buying that hummus for years I decided it was time I make my own.
This comes together in less than 10 minutes and is a total flavor bomb. It’s fresh, creamy, perfectly acidic, and is really really tough to stop eating. I love it with toasted pita, as in the photos, but it’s also really good with vegetables, and AMAZING with roasted wedges of sweet potato. Sprinkle sweet potato wedges with olive oil, salt, and chili powder and bake at 400 until they’re soft and golden then dip away.
Cilantro lime hummus is incredibly easy and perfect to serve to guests, take to a party, or enjoy just for you. I bet it would be pretty good on a sandwich or wrap too. The possibilities are endless…. as long as you don’t eat it all right away!
- 1 15 oz. can chickpeas, drained and rinsed (optional-remove the skins)
- 1 clove garlic
- ¼ c tahini paste
- ¼ c fresh lime juice (1-3 limes)
- ⅓ c packed cilantro, leaves and stems
- 1 t salt
- 3 T extra virgin olive oil
- 2-4 T water
- Add the chickpeas to a blender or food processor and blender until they're broken down into crumbles, about 2 minutes. Add the garlic clove and blend about 30 seconds.
- Add the tahini paste, lime juice cilantro, salt, olive oil and 2 T of water. Blend until smooth, stopping once to scrape down the sides of the food processor or blender. If the hummus isn't smooth enough add more water 1 T at a time until desired consistency is reached.
- Serve immediately or store in the fridge up to 4 days.