Cilantro Hummus
Recipe for Cilantro Hummus
Ingredients:
1 cup dry chickpeas (kaabuli chana / koththu kadalai)
1/4 cup organic extra virgin cold pressed olive oil
1/4 cup tahini
salt to taste
pinch chili powder to taste
one generous bunch cilantro
1-2 cloves garlic (optional)
2 Tbsp lemon juice
Method:
- Prepare the chickpeas: Soak the chickpeas in warm water overnight or up to a full day and change the water out a couple of times. Pressure cook the chickpeas for 3-4 whistles or simmer in a pot until soft. Then remove the skin. (I have found that if the skin is left on the hummus is not as creamy, but it is your choice).
- Wash and chop the cilantro: Clean by dunking in a bowl of cold water 3 or 4 times and chop roughly.
- Throw all the ingredients in a food processor and process until smooth. You can add 2-3 tablespoons of water as needed or more olive oil.
- I usually do throw in garlic for a nice tang, but left it out this time.
- Store in an airtight container in the refrigerator for up to a week. Enjoy as a dip or spread.