I admit I’ve had hummus on the mind. I like my hummus spicy and I’m always trying new flavours. This morning I went rummaging through my fridge to see what I could find. Olives…feta cheese…sun dried tomatoes..could roast some garlic…everything was appealing…and then I spotted the “needing to be used” cilantro. Perfect, my cilantro & black pepper hummus adventure was about to begin.
I really want to get the kids liking hummus so this is definitely going to be the “Year of Hummus” in our house as I experiment with flavours they might like and dippers all the while knowing I have a secret agenda. “Look kids I tried a new recipe today“, “I think it might be great on our greek pitas” or “I made hummus with cucumbers, how yummy” are some of the lines of persuasion one might over hear. Even sneaking a little on a burger is worth considering. In the end they will be the ones who decide if they like it or not.
For this recipe add more pepper if you want more of a kick. The amount in this recipe keeps it pretty mild.
- 1 can (540ml) chickpeas rinsed & drained
- ¼ cup tahini
- 1 lemon, juiced
- ¼ cup water
- 1-2 cloves garlic, peeled
- ½ bunch cilantro, washed, including stems
- salt to taste
- 1 tsp pepper
- 2 tbsp olive oil
- Add all your ingredients into your food processor and blend until smooth. You may need to add additional water as you go. Taste for salt & pepper adding more if required.