This may sound round-a-bout but a past coworker sent me the recipe to her favorite hummus that was on her friend Sarah’s cooking blog and if you’re a cilantro lover like I am… it’s so damn good. I made some last night and it was incredible. I didn’t have any tahini for it, but it was still good without. I soaked and cooked my own chickpeas the day before rather than using canned and used a whole glove of garlic since I love garlic - it gave it a nice kick. (Photo courtesy of Urban Drivel)
Low Fat Lime Cilantro Hummus
1 (15 oz) can chickpeas drained and rinsed
6 tbs water
juice of one lime
zest of one lime
1/2 bunch cilantro chopped
2 tbs tahini
1 tbs extra virgin olive oil
3/4 tsp salt
1/2 small garlic clove minced
1.Process the chickpeas, water, lime juice, lime zest, cilantro, tahini, 2 tsp of the oil, salt and garlic together in the food processor until very smooth, 1 to 1 1/2 minutes, stopping to scrape down the sides of the bowl with a rubber spatula as needed.
2. Transfer the hummus to a serving bowl; cover with plastic wrap and refrigerate until the flavors meld, about 30 minutes. (The hummus covered can be refrigerated for up to 2 days. Bring to temperature and season with additional lemon juice, salt, and cayenne as needed before serving.) To serve, make a well in the center of the hummus, drizzle with remaining teaspoon of olive oil in the well
