Hummus Recipe
Hummus is always in my refrigerator so why not change up the flavors once in a while?! This non-traditional hummus never lasts long ’cause I gobble it up. Cilantro, avocado, sriracha, and chickpeas all blended together create the best snack. Serve it with pita and vegetables and you really might as well make it a meal!
INGREDIENTS
– 1 15-oz can chickpeas
– 1/2 tsp baking soda
– 1/3 cup water
– 3 tbsp tahini
– 1 ripe avocado
– 1/2 cup chopped cilantro
– 1 scallion (both white and light green parts)
– 1 tsp salt
– 1 tsp cumin
– 1 tsp black pepper
– 2 cloves garlic
– 2 tsp sriracha
– 1/4 cup lemon juice
For the cilantro sauce:
– 1/3 cup chopped cilantro
– 1 scallion (both white and light green parts)
– 2 cloves garlic, minced
– 1/4 tsp salt
– 1 tbsp lemon juice
– 1/4 cup olive oil
– 1/2 tsp black pepper
INSTRUCTIONS
– In a 2-quart saucepan, combine the can of chickpeas, with their liquid, and the baking soda. Stir and bring to a simmer or medium-low heat. Cover lightly and continue to simmer for 15 minutes. Once finished, remove from the heat.
– To a large blender, add the cooked and cooled chickpeas with their liquid, tahini, avocado, cilantro, lemon juice, water, garlic cloves, scallion, cumin, sriracha, salt, and pepper.
– Leaving the vent slightly open but covering with a cloth to allow steam to escape, blend the hummus on high until smooth and creamy, about 60 seconds. Scrape down the sides of the canister and add more water if needed.
– Pour the hummus into a serving bowl and top with the cilantro sauce (recipe below). Serve the hummus with favorite vegetables and pita.
For the cilantro sauce:
– In a small bowl, combine the chopped cilantro, scallion, garlic, salt, pepper, lemon juice, and olive oil. Stir to combine and drizzle over hummus to serve.
