Cilantro (Oil-Free) Hummus
Updated: Jan 23, 2019
Cilantro Oil-Free Hummus
1 – 15 ounce can chickpeas (garbanzo beans), drained, rinsed and peeled (if time allows)
3 cloves garlic, smashed
Juice of 1 small lemon, zest removed and set aside for garnish
Juice of ½ lime
¼ cup tahini
1 cup, firmly packed cilantro leaves (soft stems okay too)
2-3 ice cubes
Sea salt and freshly ground pepper to taste
Lemon zest, for garnish
White or black sesame seeds, for garnish (or sub seaweed Gomasio)
1) If you have an extra 10-15 minutes, peel the chickpeas by pinching each one in between your fingers and discarding the outer skin. Place peeled chickpeas in a food processor with the remaining ingredients (except ice cubes and garnishes). Pulse until combined.
2) Add ice cubes and mix until smooth, scraping down the sides as needed. Taste and adjust seasonings as desired.
3) Pour hummus into a bowl, add optional garnishes and serve with your favorite chips and veggies. If you desire, drizzle a good quality olive oil on top. Also can be used on sandwiches, on avocado toast, in wraps, etc. Use within one week.