Cilantro lemon hummus made with masses of tender cilantro and fresh squeezed lemon juice might be the most vibrant appetizer of summer ~ this platter is healthy, vegan, and delish!
Cilantro has grown on me in recent years. Especially in hummus. The flavor is hard to beat ~ it’s bright, citrusy, and slightly grassy, with a little bit of a peppery kick on the back end. Paired with lemon its my new hummus flavor obsession. The 2 flavors wake up and balance out the richness of the tahini rich bean dip in the most appealing way. I put my cilantro lemon hummus together with grilled pita and a simple chopped Mediterranean salad to make a platter worthy of a party appetizer or a simple summery meal (just add a rotisserie chicken!)
(I know, I know…a few of you (4-14% to be exact) don’t care for cilantro. Let me refer you to my Lemon Artichoke Hummus.) But for the rest of us, let’s dive into it!
perks of cilantro lemon hummus
- Cilantro and lemon is a fresh vibrant flavor combo that really wakes up creamy hummus.
- Hummus is super healthy but can get boring over time. This recipe keeps this healthy food fresh and exciting.
- Making this at home means you get a fresher herb flavor, and you can amp up the cilantro flavor as much as you like (something you never see in commercial products.)
- Cilantro tends to stay bright green longer than basil which can turn brown or grayish, so this highly flavored hummus keeps its bright color!
- Cilantro has lower levels of polyphenol oxidase, the enzyme responsible for browning in herbs like basil. It also contains more antioxidant compounds, which help slow discoloration.
- Cilantro and hummus have similar culinary roots in the Middle East and the pairing is a natural one.
- While we often associate cilantro with Mexican, Indian, and Southeast Asian dishes today, its roots are firmly in the Middle East and Mediterranean region. This is a perfect pairing!
making hummus ahead?
Your cilantro lemon hummus can stay in the refrigerator overnight without any issues, so make this a day ahead of your platter if you need to. I recommend making the chopped Mediterranean salad shortly before serving, though, for best texture.
tweaks we love
- Try fresh lime juice instead of lemon for a Mexican twist. I’d use cowboy caviar instead of the Mediterranean salad, and tortilla chips instead of pita. Yum!
- White beans (cannellini or navy) can stand in for garbanzos.
- Heat up cilantro lemon hummus with a jalapeño. Snip off the stem and throw the whole thing in the blender, seeds and all.
- Add a hint of spice:
- Cumin: it’s a perfect match for cilantro lemon hummus. Its warm, earthy depth balances the bright citrus and fresh herb flavors beautifully.
- Coriander (ground): Echoes the flavor of cilantro but adds a mild, citrusy warmth.
- Smoked paprika: Adds a subtle smokiness that pairs well with lemon.
- Aleppo pepper or red chili flakes: For a gentle heat that won’t overpower.
- Sumac: Tangy and lemony ~ a great layering spice if you want to deepen the citrus notes.
Cilantro Lemon Hummus
Equipment
- high speed blender or food processor
Ingredients
cilantro lemon hummus
- 19 ounces canned chickpeas, drained and well rinsed
- 1 cup cilantro, rinsed and loosely packed
- 1 clove garlic, peeled
- 1/4 cup tahini
- 3-4 Tbsp lemon juice, fresh squeezed
- 1 tsp salt
- 1/2 cup ice water
Mediterranean salad
- 1 baby cucumber, diced
- 1 cup cherry tomatoes, quartered
- 1 slice red onion, diced
- 1/2 cup marinated olives, both black and green
- 4 mini yellow or orange peppers, diced
- 3 Tbsp extra virgin olive oil
- 1 Tbsp vinegar
- 1/2 tsp Italian seasoning, you could also us za'atar, dried mint, or oregano
- salt and fresh cracked black pepper, to taste
Instructions
cilantro lemon hummus
- Load everything except the ice water into your blender and blend, starting on low.
- Add the ice water and continue to blend, gradually increasing the speed until you reach the highest speed. The hummus should be completely smooth. Stop the machine to scrape down the sides if necessary.
- Give the hummus a taste in case you would like to add more salt, or more lemon juice.
- Chill the hummus until ready to serve.
Mediterranean salad
- Toss everything together and taste to adjust the seasoning.
assemble the platter
- Spoon the hummus onto a large platter and use the back of a spoon to spread it out. Drizzle with olive oil and garnish with cilantro leaves.
- Spoon the salad around the hummus.
- Finish with pita bread and lemon wedges. Serve asap.
I’m going to make this today, it sounds wonderful! Perfect for the HOT Spring we’re having.
Question- Do you personally prefer to leave the skins on your garbanzo beans? What additional nutrients does leaving skins on provide?
I slip them off, but now wonder if we’re missing out on good nutrition.
Hey Christy ~ garbanzo skins do contain some nutrition, but it’s fairly minimal compared to the whole bean, so go ahead and remove them if you like. I don’t do it because my high speed Vitamix blender (a splurge I’m so happy with) makes the silkiest texture and there’s no need to fuss with removing skins.