| Cilantro Chile Hummus |
Cuisine: Southwestern Mediterranean Fusion
Author: Anita Edge
Prep time: 15 mins
Total time: 15 mins
A spicy, flavorful hummus ideal for a potluck with pita or vegetables
Ingredients
- 1 15 oz can garbanzo beans, drained and rinsed
- 3 cloves garlic, pressed
- Juice of 1 lemon
- ¼ cup tahini
- ¼ cup olive oil
- 2 tbsp hot green chiles
- ½ cup cilantro stems (and/or leaves)
- Pita bread or a vegetable platter for dipping
- optional: olive brine for flavor and to adjust texture
- optional garnishes: sriracha, cayenne pepper, chipotle powder, paprika, cilantro leaves, chopped olives
Instructions
- Dump garlic, lemon juice and olive oil into blender first, then add half the garbanzo beans, the tahini, cilantro and half the green chiles. *See notes
- Blend until smooth and then add remaining garbanzos. Taste for heat level and add remaining green chile gradually to reach your desired heat level.
- You may find more liquid is needed to reach desired consistency - you can gradually add more olive oil, olive brine (juice from a can of olives), or the liquid from the can of garbanzos.
- When desired heat and consistency is reached, spoon into a serving dish and serve with pita bread, chips, or a vegetable platter for dipping.
Notes
1. Roasted Tahini is found in most grocery stores, but you may have to ask to locate where it is in the store.
2.Add liquid as needed as you blend. Insufficient liquid can be hard on the blender.
3. I use mainly cilantro stems. Most people throw these away, but they blend nicely, are flavorful and nutritious. I save the leaves for garnish and to make up the balance of the ¾ cup needed in case the stems aren't quite enough.
4. The spices are for a pretty garnish, flavor or both. This is the basic recipe and adding your choice of spices makes for interesting variations.
2.Add liquid as needed as you blend. Insufficient liquid can be hard on the blender.
3. I use mainly cilantro stems. Most people throw these away, but they blend nicely, are flavorful and nutritious. I save the leaves for garnish and to make up the balance of the ¾ cup needed in case the stems aren't quite enough.
4. The spices are for a pretty garnish, flavor or both. This is the basic recipe and adding your choice of spices makes for interesting variations.
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/appetizers/cold-dips/cilantro-chile-hummus/