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!
Cilantro Hummus (makes 3 cups)
- 5 garlic cloves
- 1/2 cup cilantro
- 4 cup chickpeas
- 1/3 cup tahini
- 1/3 cup olive oil
- One lemon, juiced
- 1 and 1/2 tsp 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.
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.