I made a batch of tahini just the other day so you know I had to follow up with hummus! It is the perfect dip for crackers, chips, raw vegetables, or spread for your toast in the morning. You can even add it to salads, there are no limits. Cilantro lime is one of my favorite flavors because it pairs so well with Mexican cuisine and who doesn’t like Mexican food?
I love making fresh hummus rather than store bought to avoid the plastic container, preservatives, and price tag. It is so much cheaper to make your own rather than buy, especially if you take advantage of dried beans in your bulk section. I personally prefer to use dried beans over canned to avoid BPA lining and It is said that dried beans are at the very least half to two-thirds the price of canned. Not to mention how easy it is to make hummus all you do is blend the ingredients in your blender or food processor and voila!
Ingredients
- 2/3 cup of dried chickpeas (makes 1 1/2 cups) or 1 can
- 1 tablespoon of tahini
- 3 cloves of garlic
- Juice from half of a lime
- 2 tablespoons of olive oil
- 3 tablespoons of water
- 1 teaspoon of cumin
- 1/2 teaspoon of salt
- 1/2 cup of cilantro
Instructions
- Toss all ingredients in blender or food processor and run on high for about 45 seconds.
- Scrape side of container and stir mixture, run on high until desired creaminess.
- Store in airtight container in fridge for up to 5 days.
Starting From Soil 