Mark and I love cilantro so we adore this hummus recipe. We add more garlic and often thrown in a jalapeno to give it some extra oomph. Be sure to add the lemon juice in small increments – just to make sure you don’t overdo it.
Cilantro and Lemon Hummus
1 16-oz can of chickpeas or garbanzo beans
1/4 C liquid from can of chickpeas
3-5 T lemon juice (depending on taste)
1 1/2 T tahini
2 cloves garlic, crushed
1/2 t salt
2 T olive oil
1 t cilantro, finely chopped (I use a big handful!)
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
Place in serving bowl, and create a shallow well in the center of the hummus. Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with extra cilantro (optional).