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:

  1. 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).
  2. Wash and chop the cilantro: Clean by dunking in a bowl of cold water 3 or 4 times and chop roughly.
  3. 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.
  4. I usually do throw in garlic for a nice tang, but left it out this time.
  5. Store in an airtight container in the refrigerator for up to a week. Enjoy as a dip or spread.