Cilantro and Lemon Hummus

Hummus With Cilantro and Crackers

Yulia_Davidovich/Getty Images

Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 6 servings
Nutrition Facts (per serving)
296 Calories
10g Fat
42g Carbs
13g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
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.)

Hummus is a delicious spread and dip from in the Middle East that has conquered the world with its garlicky, earthy flavor and silky texture. Hummus in its purest form is a paste made out of processed garbanzos, tahini, olive oil, garlic, and salt. Some cooks add lemon juice, some add paprika before serving, and some sprinkle on sesame seeds to add a pretty final touch. But the beauty of hummus lies in its versatility, as you can make a flavored hummus pretty much out of anything you'd like: roasted peppers, sweet potatoes, dried tomatoes, pumpkin, avocado, and chocolate—yes, you read that right, chocolate, sans garlic of course—are just a few examples. For our tangy and fresh flavored hummus, we choose cilantro, and just a small amount to give a bright hint of herby flavor to this fantastic spread.

Garbanzo and chickpeas are two different names for the same legume, so either in its canned form works well for our recipe. If you plan to use homemade garbanzos, plan ahead, soak them overnight and cook them until tender before processing with the rest of the ingredients. We also use a few tablespoons of aquafaba, the rich liquid in which the garbanzos come in their canned form. (If using home-cooked chickpeas, simply replace the aquafaba with water.) If you're not familiar with aquafaba, this precious liquid is widely used in vegan and vegetarian cooking because its viscosity and other properties mimic egg whites and add smoothness to recipes like our tasty spread.

For the cilantro, choose organic if possible and wash it thoroughly before de-stemming and chopping it. Mix the hummus according to the recipe, and if you want a little more cilantro, add it to taste a teaspoon at the time. Cilantro has a very strong flavor and you don't want it to overpower the other ingredients in the spread. Use our herby hummus as a dip with pita chips or warm bread. Spread a generous amount of cilantro hummus on your favorite bread and add thin cucumber slices to make a vegan sandwich, or add your favorite ham to make it meaty and delicious. This hummus can be added to pasta and potato salads if thinned out with olive oil and water to make it a dressing. Bring it to the office or school with crudités, or serve it as part of a charcuterie plate with cheese, cold cuts, olives, and roasted peppers.

Ingredients

  • 1 16-ounce can garbanzo beans
  • 1/4 cup aquafaba, liquid from the canned garbanzos
  • 3 to 5 tablespoons lemon juice, or to 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.