Cilantro Lemon Hummus
Cilantro Lemon Hummus is a serious flavor upgrade for your favorite Middle Eastern bean dip!
Servings: 6 -8
Calories: 226kcal
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.
Nutrition
Calories: 226kcal | Carbohydrates: 17g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Sodium: 822mg | Potassium: 264mg | Fiber: 5g | Sugar: 1g | Vitamin A: 370IU | Vitamin C: 10mg | Calcium: 62mg | Iron: 2mg