I think we all agree that hummus is a necessity in life, and this cilantro hummus elevated my falafel recipe, and my daily snacking, to a new extreme. I hate feeling wasteful, I have finally found a solution to all of my extra herb problems (Get it? Colorado herb problems? Too bad I am as sober as they get).
You know when you get all fancy and buy a bunch of cilantro, basil, or parsley for a specific recipe and then feel like you throw half away? It’s the worst. This recipe is a perfect use for those herb stems- they still contain all the flavor and get blended into creamy perfection. When paired into a veggie sandwich with your favorite snacks, whether that be falafel or sprouts and avocado, I know you will agree that this hummus is a winner!
- 5 garlic cloves
- ½ cup fresh cilantro
- 4 cups chickpeas
- ⅓ cup tahini
- ⅓ cup olive oil
- One lemon, juiced
- 1 and ½ teaspoons salt
- Begin by processing the cilantro leaves and/or cilantro stems and garlic together in the food processor.
- Add the remaining hummus ingredients, adjusting salt to your liking and adding extra olive oil if you prefer a smoother consistency.
- Process until smooth. Store in refrigerator for up to 1 week.
To take this hummus to the next level, generously spread it on pita, lafa bread, or your favorite wrap and top with sliced cucumber, tomato, red onion, and any other crunchy veggies you fancy.
Top with falafel and tahini yogurt sauce (and french fries if you are Noah, or if you love Israeli street food).
Good thing I froze some of those falafel- these pictures have me salivating all over again.
Marisa
eatgreatbegreat says
This is totally my kind of meal! Looks amazing Marisa! Send one to me now, k!? 😉
Uproot from Oregon says
Coming right over 🙂 Glad we’re on the same page- I can always eat a sandwich or wrap stuffed with hummus and crunchy veggies! So fresh and delish!
Ani says
I love hummus! I have a few recipes for some different flavors, including the roasted red pepper hummus that I just posted the other day.
Uproot from Oregon says
That’s great! Glad you enjoy it as much as I do.
Emily @ More Than Just Dessert says
mmmmm. I love all of this but I would just put some pepper on there instead of cucumber (i’m weird, their texture weirds me out)! 🙂 Sounds delish!!!
Uproot from Oregon says
Have you tried cutting out the seedy middle of the cucumber? It helps it have a crunchier texture! But sliced peppers would also be amazing and perfectly crunchy. Happy Friday Emily!
DessertForTwo says
I agree–hummus is an essential part of life! I like your tip to use the stems. I’ve been throwing them away 🙁 That should stop now.
Marisa says
I used to throw them away too until trying them with hummus- it is a delicious way to use them up! Next time you have some extra herbs I hope you get to try it out.
dishing up the dirt says
YAY!!!! This hummus is screaming my name.
Things are looking SO good on your blog Marisa. It’s been too long since I’ve hopped on over and I’m so excited by all the food and photos!
Marisa says
Thanks for stopping over and for your support, Andrea! I hope you get to try out this hummus- though nothing beats your beet hummus (no pun intended!).
Kammie @ Sensual Appeal says
Oh my goodness – how beautiful. I love the close up shots. Droolworthy.. Indeed. I love your blog, just followed you on Bloglovin’. Glad to have found you – wonderful recipes!
Marisa says
Thank you, Kammie! I appreciate the follow through Bloglovin’!
Emily says
Oh my! This is the perfect blend of my favorite cilantro pesto and hummus recipes!