This hummus recipe will give you a nice, almost mexican tasting dip, great for chips, pita bread, or sandwiches. I actually add a ton more cilantro than the recipe calls for, but I'm just weird like that. But even still, this is a cilantro-lovers recipes.
Prep Time 20minutes
Cook Time 10minutes
Total Time 30minutes
Author Stephanie Stiavetti
One15-ounce cangarbanzo beans
1/2teaspoongood flavorful sea salt
Sauté onions and garlic for a few minutes until onions are soft. Add spices and tomatoes, and simmer uncovered for five or so minutes until the whole thing takes on a nice mushy consistency. (fyi - tomato peels will never mush, but you knew that ;)
Set tomato mixture aside to cool a bit. Drain garbanzo beans and add to food processor with salt, tahini, and cilantro, blending for thirty seconds. Add tomato mixture and blend until desired consistency.* Add lime juice and salt to taste.
*If you want a super creamy consistency, remove garbanzo shells before throwing in the food processor. Yes, it's a long and tedious process, but yes, it's actually worth it. Sometimes.I've also heard of people freezing, then defrosting and boiling their chickpeas before blending to soften the shells in order to get a creamier hummus texture, but I've not yet tried it. I'm too impatient to wait overnight.