I add humus to dip trays, rice bowls, sandwiches, and salads. It is easy for this protein packed snack to get boring but if you look around your kitchen you probably have a lot more than you think to spice it up.
Today though, I had a lot of extra cilantro and I needed a way to get rid of it. First I drained and rinsed my canned chickpeas until there was no foam left on the peas and then washed my cilantro. I chopped a handful stem and all. I don’t mind the stem flavor and using it in your recipes provides extra fiber.
- 1 can of chickpeas (Garbonzo beans are the same thing)
- 4 tablespoons of EVOO
- 2 tablespoons of Lemon Juice (you can do 1 tablespoon lime and 1 lemon if you prefer, you can juice your own lemon or buy juice too, I do both, it really depends on my budget and what I have on hand)
- 1 teaspoon of Cumin
- 2 pinches of Kosher Salt
- 1 teaspoon of Mixed Peppers
- 1 handful of Cilantro
- 1 teaspoon of Sriracha
- 6 tablespoons of Water
- 1 teaspoon of Parsley
Add liquid ingredients slowly, when your blender starts to sound like it is working too hard pause your blender and stir ingredients and add your liquid ingredients and start again. The best hummus is made when you pause to add liquid ingredients in every 15 to 20 seconds because it creates a better consistency.
This hummus can stay good in your fridge for up to 5 days.