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.
15 oz can garbanzo beans, rinsed and drained
clovers garlic, peeled
scallion, trimmed and chopped
extra virgin olive oil
loosely chopped cilantro leaves and stems
Sprinkle of Tajin or chili powder
In This Recipe
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.
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.