I can never have enough hummus, it is one of my favorite snacks (although I tend to eat so much of it, it’s not really a snack!) Sabra has been handing out samples of their tasty original hummus on virtually every street corner in Philadelphia, so I’ve had hummus on the brain for a while now. Be Well Philly must have read my mind, because they posted this great hummus recipe that I just had to try. As a plus, cilantro came in my CSA share this week!
- 1 garlic scape, roughly chopped (or 2 cloves garlic)
- 1/4 cup extra virgin olive oil
- 1 14-oz. can of chickpeas, drained and rinsed
- 1 teaspoon salt
- 1/2 cup tahini
- 1/2 bunch fresh cilantro
- Juice and zest of 2 limes
Combine the chopped garlic, chickpeas, salt, tahini, cilantro and zest in a food processor. While blending, slowly add in the olive oil. Stir in some lime zest.
Making hummus is so gratifying. It takes maybe 5 minutes, but produces such great results. I was so happy with this recipe, I had never tried cilantro hummus before. The cilantro really goes well with chickpeas and tahini, who knew? Serve with grilled pita, pita chips, tomatoes, or tortilla chips. Be Well Philly also suggests trying this as a spread on toast, with a vegetarian stir fry, or inside a wrap. Enjoy!