Tangy Cilantro Hummus

If you’re a regular reader of my blog, you’ve come to know by now that I’m a Midwestern girl – Wisconsin born and raised. I may now be vegan and quite removed from where I grew up but there’s still a lot of Wisconsin in me. On the list of Midwestern things I still love is football. Primarily college (I’m not doing so well with the NFL – I’m currently last in my fantasy league). Things may have changed since the college days of football – instead of being at the games, I’m on the couch. And instead of being at an alumni bar eating fried cheese curds – I’m making use of my CSA delivery and whipping up homemade hummus and eating a veggie tray. (this either makes me a nerd, old, or un-fun. Or maybe all of the above – but if you’re looking for a hummus recipe it’s your lucky day)


What you’ll need:

  • 1 15 oz can chickpeas (water reserved)
  • 1 1/2 cups cilantro
  • 1 1/2 TBS tahini
  • 1 clove garlic
  • 2 1/2 TBS chickpea water
  • 2 1/2 TBS lemon juice (about 1/2 large lemon)
  • 1/2 TBS olive oil
  • 1 tsp apple cider vinegar
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • extra cilantro for garnish (optional)
  • paprika for garnish (optional)
  • sesame seeds for garnish (optional)

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This is super simple to whip up and is ready in no time. Put all the ingredients in a food processor or kitchen ninja. Blend until smooth, top with extra cilantro, sesame seeds and paprika. Serve with fresh veggies and enjoy!

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3 responses to “Tangy Cilantro Hummus

  1. Pingback: Spicy Sriracha Hummus | Girl Eats Greens·

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