Cilantro Hummus

By JoanG
January 17, 2011
17 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

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.

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

More Great Recipes:
Bean|Appetizer|Snack|Gluten-Free|Make Ahead|Serves a Crowd|Vegan|Vegetarian