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Cilantro Hummus
This creamy green cilantro hummus has it all: it's fresh, zesty, bright, light and so delicious!
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4 (1 cup)
Calories per serving 72 kcal
Ingredients
- 1 large handful fresh cilantro
- 7 oz canned chickpeas (200 g), drained weight
- 1 medium garlic clove
- 1 tbsp toasted sesame oil or tahini sesame paste
- good-quality olive oil
- 1 tbsp lemon juice
- 1 tbsp lemon zest
- ground cumin
- pepper
- salt
Instructions
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Peel and slice the garlic clove. Add it to a non-stick pan with some olive oil.
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Place the pan over medium heat until the oil is hot. Gently fry the garlic for 4 minutes. Then add the drained chickpeas.
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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.
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Pulse the chickpeas for 2 minutes. Scrape down the sides and pulse again. Then add the fresh cilantro, the lemon juice and zest and half of the sesame oil or paste.
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Pulse again for 2 minutes. Add 2 tablespoons of olive oil and 2 tablespoons of water. Season with a pinch of pepper, salt and ground cumin.
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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 or water, pulse again until you get the consistency you like. Check the seasoning and add extra pepper, salt, sesame oil (or paste), lemon juice or ground cumin to taste if necessary.
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Scoop the hummus in a clean bowl, cover with some cling film and let it chill and set in the fridge for 30 minutes. Then let it rest again at room temperature 15 minutes before serving.
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