While shopping at my local Sunday farmer’s market, I recently tasted (and bought of course) the most delicious cilantro flavored hummus that I have tasted in YEARS. The spices—beginning with the cilantro—added complex notes that left me wanting more. Soooo, here is my healthy version of my local Brentwood Farmer’s Market Cilantro Hummus. As I’m keeping it healthy, I use veggie crudité instead of pita. Red bell peppers are my favorite dipping cruciferate of choice. Enjoy:)!
½ cup tahini
6 T. lemon juice, freshly squeezed
3 garlic cloves, finely crushed
1/3 cup water
¼ cup olive oil (use a best quality extra virgin)
2 cups garbanzo beans (chick peas) – drained
1 tsp. salt
1 tsp. coriander
1 tsp. cumin
¼ tsp. cayenne pepper
¼ cup cilantro, finely chopped
1. In food processor, blend tahini, lemon juice, garlic, water and extra virgin olive oil.
2. Add garbanzo beans, spices and cilantro. Blend by pulsing for about 20 seconds in food processor until smooth. Serve with freshly cut Persian cucumbers, bell peppers—red, yellow and green, broccoli and/or your favorite crudité veggies. Stores in fridge for up to one week. Makes about 1½ cups. Serving size: ½ cup. Nutritional content: ~180 calories, 6.5g fat, 210mg sodium, 16g carb, 4g fiber, 0g sugar, 4g protein