Over the years I have made many variations of hummus. This delicious dip is a family favorite so we always have some in the fridge. I’ve never thought about cilantro in hummus and I’m sorry I didn’t figure this out sooner! It’s delicious.
Ingredients
-2 1/2 cups prepared garbanzo beans* (or two cans garbanzo beans)
-1/4 cup tahini
-3 tablespoons lemon juice (or more to taste)
-3/4 teaspoon garlic granules (or 1 clove)
-3/4 teaspoon garlic granules (or 1 clove)
-1/2 teaspoon salt (or to taste)
-1/2 cup of olive oil
-3/4 cup fresh cilantro (or more to taste)
-3/4 cup fresh cilantro (or more to taste)
-1/4 teaspoon chili powder (or to taste)
-Filtered water (to bring the hummus to a preferred consistency)
-Filtered water (to bring the hummus to a preferred consistency)
How To
1. Add beans, tahini, garlic granules, salt, cilantro and optional chili powder to a food processor and blend.
2. With the food processor running, drizzle in oil.
3. Check for texture. Too thick? Add in 1 tablespoon of water at a time until you reach your desired texture.
Notes
*Soak beans in filtered water for at least 8 hours, I soak mine for 24 hours and change the water 2x. Boil in filtered water until tender and store in fresh water until ready to use. I soak & boil around 6 cups of beans at a time and freeze the leftovers for another day (they do great in the freezer!).
*A word about the beans: I go back and forth between garbanzo beans and chana dal beans. Chana dal yields a nice smooth hummus but with a much milder flavor so you really need to increase your ingredients. Garbanzos are rich and flavorful with a thicker consistency. I love them both but lately I’ve been using garbanzo beans for that full hummus flavor.
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2. With the food processor running, drizzle in oil.
3. Check for texture. Too thick? Add in 1 tablespoon of water at a time until you reach your desired texture.
Notes
*Soak beans in filtered water for at least 8 hours, I soak mine for 24 hours and change the water 2x. Boil in filtered water until tender and store in fresh water until ready to use. I soak & boil around 6 cups of beans at a time and freeze the leftovers for another day (they do great in the freezer!).
*A word about the beans: I go back and forth between garbanzo beans and chana dal beans. Chana dal yields a nice smooth hummus but with a much milder flavor so you really need to increase your ingredients. Garbanzos are rich and flavorful with a thicker consistency. I love them both but lately I’ve been using garbanzo beans for that full hummus flavor.
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Shared on: Allergy-Free Wednesdays,
Great looking recipe and helpful info on the bean variations–thank you, Amber!
Shirley