Make Ahead

Cilantro Hummus

January 17, 2011
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
In This Recipe
  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.
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I love food! I love to cook, eat, read about food, write about food, and enjoy meals with friends and family. I have been writing a food memoir for the past decade and am just about done! I epsecially love to create recipes using seasonal and local produce. I love to travel and wherever I go I shop at markets, cook, and try to take a cooking class.