Cilantro Hummus

Hummus is considered to be the healthier version of butter. I like it simply because its yummy. Its simple to make, stores well and can be used in so many ways. But plain hummus demands a variation every once in a while. That’s where the cilantro steps in. A simple addition of an herb brings such a different flavor that you think you’re eating an entirely new dish!

Ingredients:

1.5 cups Garbanzo beans (Channa)

2 Tbsp Tahini Paste

2 cloves garlic

3 Tbsp of Olive Oil

½ cup chopped Cilantro

* Toasted Pine Nuts (optional)

¼ tsp Cayenne Pepper/ Chili powder

                                                      Salt

                                                      Pepper

Method:

If you’re using canned beans, then drain the brine out and rinse the beans. If using dry beans, then soak them overnight and cook them in water for about 45 minutes to an hour until the garbanzo beans seem softened.

The next time is very simple. Just grind all the ingredients except the Pine Nuts and 1 Tbsp of Olive Oil in a food processor. I wouldn’t coarse grind for this dish just because there is raw garlic in it. You don’t want pieces of raw garlic in your hummus. So grind until the mixture is smooth.

Season to taste. Mix the cayenne Pepper in the ground mixture. Then drizzle the remaining Tbsp of oil as a garnish, while also sprinkling the toasted Pine Nuts.

Now enjoy it as a healthy dip for parties, or on a pita sandwich. It particularly pairs well with Parmesan or Feta cheese.

§         Tahini paste is sesame seed paste that you can get in any Mediterranean aisle of the grocery store. Stir it well before using it, as it tends to settle.

§         * To toast Nuts, just add the nuts to a dry pan and toast on the medium high until it starts turning brown. You can also add cashews or chopped toasted walnuts if you don’t prefer Pine Nuts. FYI…. Pine Nuts can also be found as Pignoli.

§         Not a fan of Cilantro…. try this recipe with mint or rosemary.