A spicy, garlicy, yummy green hummus ideal with pita bread, a vegetable platter, or even on a sandwich with chicken or beef
I took this to a potluck this week, and everyone who tried it asked for the recipe. It definitely has lots of flavor. Plus it’s easy to make and keeps for up to a week in the fridge.
This is a very simple and forgiving recipe. You’ll notice I suggest a number of optional spices. This is the kind of recipe where you might have a half dozen interesting variations by blending in sriracha or smoked paprika or chipotle powder. Just take a spoonful of hummus and try it. These spices also make attractive garnishes.
Cilantro Chile Hummus
Prep time
Total time
A spicy, flavorful hummus ideal for a potluck with pita or vegetables
Author: Anita Edge
Recipe type: Dip
Cuisine: Southwestern Mediterranean Fusion
Serves: 2½ cups
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.
Leave a Reply