Hummus With Cilantro & Cumin
I’m a big snacker. In fact, I tend to snack all day rather than make big meals. That being the case, I love to make sure that I have a bunch of different healthy gluten-free snacks in my kitchen, at all times.
One of my favorite snacks is hummus served up with either Mary’s Crackers, toasted brown rice wrap wedges, or veggies. What puzzles me though is how most people think that hummus is difficult to make. When ever I mention to friends that I just whipped up a batch of hummus, they usually say, ‘wow…how did you do that?’
If you find yourself perplexed by homemade hummus, stay here with me and discover just how easy it is to make your very own hummus in the comfort of your own kitchen.
Now, before we get started, I do want to say that there are a myriad of different ways to make hummus. The most traditional recipe includes: chickpeas, tahini (sesame seed butter), garlic, lemon and olive oil.
I love the traditional recipe, and I make it quite often. But I also love to flavour my hummus with fresh cilantro and ground cumin seeds to give this amazing dip a little extra oomph.
- 2 cups of chickpeas (or one large can)
- 1 small garlic clove
- 1/2 lemon
- 1/2 lime
- 3-4 tbsp of tahini
- 1/8 of a cup of water
- 1 tbsp of olive oil
- 1/4 tsp ground cumin seeds
- 1 handful of fresh cilantro
- 1 tsp of sea salt
- 1 tsp of ground pepper
- Place the chickpeas into the bowl of a food processor.
- Add the garlic, lemon juice, lime juice, 3 tbsp of tahini, olive oil, water, ground cumin seeds, fresh cilantro, sea salt and ground pepper.
- Turn the food processor on, and blend the hummus until it is completely smooth.
- Taste the hummus. You may want to add more salt (add a little bit at a time). You may want to add another tbsp of tahini if the flavour of the hummus isn’t strong enough (every tahini product is different: some are mild, others are stronger).
- Serve with gluten-free Mary’s Crackers, toasted Food For Life brown rice tortillas, or veggies.