If you always make sure you have a can of garbanzo beans in the pantry and a jar of tahini (sesame paste) in the fridge, you’ll probably already have the rest of the ingredients around anyway,and you can make it on a moments notice.
This version has a bit of a Southwestern twist, with cilantro and lime.
Cilantro Lime Hummus
1 can chick peas (garbanzo beans)
2 Tbsp extra virgin olive oil
Juice of one lime
Juice of one lemon
3 TB Tahini (Sesame Paste; I could only find this at Whole Foods in Colorado -
it was readily available in most markets in California.
One jar will last a crazy long time)
1 big clove garlic
1/2 tsp sea salt
1/4 bunch of cilantro leaves
1/2 serrano pepper* (*Optional)
1/4 to 1/2 cup water as needed
Blend ingredients (in blender or food processor), adding water until desired consistency is reached (should be thickness of peanut butter).
Transfer to cute bowl and top with cilantro leaves and sea salt. Serve with pita chips, sliced baguette or fresh veggies (I like dipping fresh jalapenos or Serrano peppers). Goes well with wine or beer.
