It's been quite a while since I made homemade hummus. I think every time I've ever posted about hummus I instantly want to start talking about Trader Joe's hummus. I love it! Or, loved it, I guess. (Nah, I still do.) The closest Trader Joe's is over 3 hours away. But I'm not such a hummus snob that I don't find other favorites no matter where I am. A girls gotta have her hummus fix.But if you're in the mood for a different or new flavor combo (I'm busy. I can't write out the whole word) then try making your own. It's super easy! I decided to try cilantro and hummus and it was awesome. Here's what I made.Cilantro & Ginger Hummus
1 can (15 ounces) chickpeas (you can use dry and cook your own too)
1/2 cup tahini
1 tablespoon minced garlic
1 tablespoon grated fresh ginger
1/4 cup cilantro
juice from 1/2 a lemon
1/4 cup water (or reserve the chickpea cooking water if you use dry beans)
1/4 cup olive oil
1 teaspoon sea salt
First you need to peel off the chickpea skins. Don't they look weird?! Like little snake skins or something...
In a food processor blend the chickpeas until they are a coarse grain. Now add the tahini, garlic, ginger, lemon juice, cilantro and salt. Blend for a full minute or two. Now with the processor still running drizzle in the oil and then the water. For an even smoother, thinner consistency add more water.
I ate a whole bunch of this for lunch one day with some toasted naan. It would also be great on crackers, veggies or spread on a sandwich. Happy hummus making! xo. Emma