This cilantro hummus is such a nice change of pace. It’s bold, it’s flavorful, and it’s anything but boring. The big flavor punch comes from plenty of cilantro. Despite the amount of cilantro, it doesn’t overpower the hummus since there really are a lot of good flavors going on here. A little fresh garlic, some cumin, and a bit of smoky heat from jalapeño all work together beautifully here.

Ingredients

• 1 15-ounce can chickpeas (sometimes called garbanzo beans), drained
• 2 Tablespoons tahini (sub cashew butter or olive oil if allergic to seeds/nuts)
• 2 Tablespoons olive oil
• Juice of 1 lime
• 1 clove fresh garlic
• 1–2 cups fresh cilantro, loosely packed
• 1/2 teaspoon cumin
• 1/4–1/2 teaspoon salt (or, to taste)
• 1–3 teaspoon finely minced fresh Jalapeño (more or less, to taste)
• 1–3 Tablespoons water, as needed

Procedure

1. Place all ingredients in a blender or food processor and puree until completely smooth, adding a little bit of water at a time as needed.
2. When hummus is completely smooth, taste and add additional Jalapeño, salt, cumin, or cilantro as desired.
3. Store in an airtight container in the refrigerator up to 1 week.