Cilantro and Lemon Hummus

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.