Something about the first few days of warmer weather here in Virginia make me instantly think beach. I want lime and cilantro and salsa and tacos and sand and, well, all of it. And while I can't exactly pack up and go to the beach right away, I can bring some of those things—the flavors at least—home via the kitchen.
I love making homemade hummus. The flavor and textures are completely different than the prepackaged store bought hummus. It's a bit more irregular, organic, and simple by nature. Hummus is one of the easiest things you can possibly make at home, and it takes no time at all. I've tried all kinds of flavors in my hummus. In an earlier post I talked about using Tamari and Cumin, a nod to Roanoke's Happy Belly Deli hummus. I've made beet hummus (which is amazing, and I'll probably write on later in the season), and of course plain hummus. This time, I wanted some of that summertime thrill. I was craving lime and cilantro, chilled on a cracker.
This hummus may take the top of my list for best-made hummus to date. Be warned, it will make you want a mojito or margarita, or both. We had ours with crackers initially. The following day we made wraps, which were absolutely delicious. There's endless opportunities with this hummus. It pairs well with a blue corn tortilla chip, with a multigrain cracker, on a wrap, a sandwich, just about anything. Just don't overwhelm the flavor of the hummus by adding too many flavorful additions to your wrap or sandwich. You won't have the same experience. The cayenne in the recipe adds the ever-so slightest bit of heat that truly balances with cool of the lime across the hummus.
The base of the recipe is pretty standard for any hummus. Tahini, citrus, garlic, chickpeas. I use that as my starting point for any flavor combinations I want to experiment with. It's a solid base for hummus that I've found is pretty necessary. Tahini is just about everywhere these days, and in addition to making a great hummus, is also wonderful for vegan sauces. I use it quite often as a base to a creamy sauce. I don't handle milk or cream very well, so Tahini and coconut milk are my two go-to's when I want something creamy in a recipe.
This hummus is a perfect balance of base and flavors and I'm quite certain you'll be as addicted to it as we are. I recommend doubling the batch, because the first one will be gone in no time. Enjoy!
Lime Cilantro Hummus
- 16 oz organic chickpeas, drained and rinsed
- 2 garlic cloves
- A small handful of fresh Cilantro, or 2 T dried
- 1/2 lime juice and zest
- 1 tsp sea salt
- 1 tsp cracked black pepper
- 1/2 tsp cayenne
- 2 T Tahini
- 2-3 T unfiltered olive oil
- Place chickpeas in food processor
- Add garlic cloves, cilantro, lime juice and zest, salt, pepper, cayenne, tahini, and olive oil
- Pulse continuously, adding olive oil slowly until consistency is smooth
- Serve chilled