Cilantro and Lemon Hummus

Written by
Saad Fayed
A restaurateur and food writer, Saad Fayed has published hundreds of recipes and articles about Middle Eastern cuisine.
Learn about The Spruce Eats' Editorial Process
Saad Fayed
Updated 09/30/19
Hummus With Cilantro and Crackers

Yulia_Davidovich/Getty Images
  • Total: 10 mins
  • Prep: 10 mins
  • Cook: 0 mins
  • Servings: 6 servings
Nutritional Guidelines (per serving)
296 Calories
10g Fat
42g Carbs
13g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6
Amount per serving
Calories 296
% Daily Value*
Total Fat 10g 13%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 138mg 6%
Total Carbohydrate 42g 15%
Dietary Fiber 8g 29%
Protein 13g
Calcium 100mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

You either love or hate Cilantro. But, if you love it, then this hummus recipe is for you. And, if you're not, then maybe you'll become a fan after tasting this smooth hummus that's met with a sweet, pungent lemon flavor with a cilantro twist.

Ingredients

  • 1 (16 ounces) can of chickpeas or garbanzo beans
  • 1/4 cup liquid from the can of chickpeas
  • 3 to 5 tablespoons lemon juice (depending on taste)
  • 1 1/2 tablespoons tahini
  • 2 cloves garlic, crushed
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 1 teaspoon cilantro, finely chopped

Steps to Make It

  1. Drain chickpeas and set aside liquid from the can.

  2. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3 to 5 minutes on low until thoroughly mixed and smooth.

  3. Place in serving bowl, and create a shallow well in the center of the hummus. Add a small amount (1 to 2 tablespoons) of olive oil in the well.

  4. Garnish with extra cilantro (optional). Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.

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