Cilantro Hummus

By JoanG • January 17, 2011 • 6 Comments

⎙

Author Notes: While in Mexico a few weeks ago I bought a wonderful cilantro hummus at a small farmers market in La Cruz, about 30 minutes north of Puerto Vallarta. I loved the combination of tangy cilantro, garlic and Mexican “limones” with the traditional garbanzo beans and tahini. When I got home, I tried to recreate this recipe.
I topped it with the popular Mexican chili powder called Tajin, but you could use any chili powder of your choice. You can give it more of a kick by adding in a jalapeño pepper if you like.
- JoanG

Serves 6-8

1 15 oz can garbanzo beans, rinsed and drained
2 clovers garlic, peeled
1 scallion, trimmed and chopped
2 tablespoons extra virgin olive oil
1 tablespoon tahini
1 tablespoon agave nectar
1 cup loosely chopped cilantro leaves and stems
5 key limes
1 teaspoon sea salt
1 tablespoon cumin
Sprinkle of Tajin or chili powder

Puree beans, scallion and garlic in a food processor until smooth.
Add juice of the key limes and the remaining ingredients to desired consistency. Taste and adjust seasonings as needed.
Scoop into a bowl. Sprinkle with Tajin or chili powder. Serve with crackers, tortilla chips, or raw veggies.