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
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Ingredients
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1
15 oz can garbanzo beans, rinsed and drained
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2
clovers garlic, peeled
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1
scallion, trimmed and chopped
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2 tablespoons
extra virgin olive oil
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1 tablespoon
tahini
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1 tablespoon
agave nectar
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1 cup
loosely chopped cilantro leaves and stems
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5
key limes
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1 teaspoon
sea salt
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1 tablespoon
cumin
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Sprinkle of Tajin or chili powder
Directions
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Puree beans, scallion and garlic in a food processor until smooth.
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Add juice of the key limes and the remaining ingredients to desired consistency.
Taste and adjust seasonings as needed.
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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.
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