Cilantro and cumin give this hummus a decidedly southwestern spin. Serve it with whole grain tortilla chips or, better yet, fresh veggies for some excellent snacking. Garnish with a splash of hot sauce for a little extra color and to punch the flavor up a notch.
Tip: If you need to make this in a hurry, swap the dried out for 2 cups of canned chickpeas.
Ingredients
- â…” cup dried chickpeas
- 3 cups water
- 2 cloves garlic
1 bay leaf
¾ tsp. salt, divided
½ tsp. cumin
- 3 Tbsp. chopped fresh cilantro
- 2 Tbsp. lemon juice
¾ cup sliced green onion
- 1 Tbsp. olive oil
Instructions
- Soak chickpeas in cold water overnight. Rinse and drain.
- In a large saucepan over high heat, combine the chickpeas, water, garlic cloves, bay leaf and ½ teaspoon of the salt. Bring to a boil. Reduce the heat to low, cover partially and simmer until the beans are very tender (50-60 minutes). Drain and discard the bay leaf, reserving the garlic and ½ cup of the cooking liquid.
- In a blender or food processor, combine all ingredients except reserved cooking liquid. Process to puree. Add the reserved cooking liquid, 1 tablespoon at a time, until the mixture has the consistency of a thick spread.
No additional notes for this recipe.
Score Breakdown
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- Whole Grains
- Additives to Limit
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