Recipe and photos by Erica Gamboa

Lemon Cilantro Hummus

Fresh and easy homemade hummus, bursting with the flavors of lemon, cilantro, garlic and a touch of spice. It’s smooth, creamy, velvety and rich in protein. It’s a great snack, dip or spread on just about anything. Zesty and bold and good for you too!

SERVES: 8

PREP TIME: 10 minutes | COOK TIME: 0 minutes | TOTAL TIME: 10 minutes

Difficulty: Easy

I am a big hummus lover and of all things related to legumes (beans). I grew up eating pinto beans and rarely had garbanzo’s or chickpeas as they are also called but to me all beans are equally delicious, not to mention very good for you. They are a super food and for good reason.

Beans are full of fiber, protein and nutrients that add that earthy rich flavor to any dish. That is why I went crazy over the Lemon Cilantro Hummus sold at the Fresh and Easy Neighborhood Supermarket here in So. Cal. Sadly, the store has since gone out business and I am heartbroken. They carried so many specialty items you just couldn’t find anywhere else, especially their hummus. All their flavors were amazing, but the Lemon Cilantro hummus was unmatched.

Every Monday Lemon Cilantro Hummus

I tell you, I’d make a quick stop at the Fresh and Easy Neighborhood Supermarket every Monday on my way home from work like clock work and I’d stock up on it and always had it in the refrigerator.

My kids went crazy for it and put it on everything. And that’s something I felt good about. It was a healthy snack for them to have after school and a great alternative to mayo on sandwiches too.

When I quit my job to stay home with the girls, I proposed myself to eating better as a family, cooking as much as possible and getting the girls to try new things. And they loved it! I also had a little more time on my hands, so I experimented a lot. Recreating store bought foods I loved, but making them at home and a little healthier.

I still have not been able to recreate this hummus exactly the same, but I think I’ve come pretty close. This hummus is so creamy, flavorful and fresh and it comes together so quick and easy. You place all of the ingredients in the blender and blend till smooth and creamy, it’s that easy.

No Fuss, No Stress Hummus

Whether you’re serving it at home as a snack, or for a potluck appetizer, it’s no fuss, no stress and really tasty served with warm Naan or crispy pita chips. For an even healthier bite, serve it along with an assortment of fresh veggies or as a spread on a charcuterie board or even on sandwiches.

Hummus doesn’t get the love it deserves, I can understand why not everyone is crazy about beans but this recipe will have you rethinking or reinventing your own twist on this Mediterranean classic. Either way, it’s a good and delicious thing.

Will canned beans work well in this recipe?

While freshly cooked chickpeas is absolutely a great start to any hummus recipe, it is not always a realistic option. Time can really get the best of us and is the deciding factor most of the time on whether we are cooking or not. It’s ok to find short cuts in the kitchen that will help ease your stress and save you time and still give you delicious results.

Canned
Garbanzo
Beans

“I have found that these work better than cooked dry beans. Not only does it save time but the texture of the hummus is creamier.”

Using canned garbanzo beans or chickpeas is a great time saver. I have found that these work better than cooked dry beans. Not only does it save time but the texture of the hummus is creamier. Depending on the cooking method or the chickpeas you use, the consistency can be a bit grainy. Don’t be afraid to use canned beans in this recipe; you won’t be missing a thing.

Using a Food Processor

Also, using a food processor or a good blender is important to achieve that smooth and velvety finish we all associate with hummus. If you do not have either one of these kitchen tools, you can use a mortar & pestle, although it will require some arm work to ensure the ingredients are well combined. It’s a bit more work and the end result will be slightly chunky and not so creamy and smooth but delicious just the same.

Canned garbanzo beans or chickpeas is a two for one ingredient, here is why. The aquafaba, the liquid used to can the beans is starchy and flavorful, it is a great binder for the hummus. It helps give the hummus a deep, rich taste and whipped consistency. It also helps loosen things if the hummus is too thick.

Water and Aquafaba for the Lemon Cilantro Hummus

I have used both water and aquafaba, while they both work very well in doing the same job, I think this is a matter of preference and taste. If you choose to use water, remember that oil and water do not mix well. To avoid separation do not add too much water, add a little at a time until you reach the consistency you desire. On the other hand, the canned liquid will definitely intensify the nutty flavors in the hummus, so it is really up to you what you use. But why not try the aquafaba, it’s a free ingredient!

Does it make a difference in which order the ingredients are processed?

In my experience, yes it does make a difference in which order the ingredients are processed. Like I said, I’ve made this many times in the attempt to replicate the recipe from the Fresh and Easy Neighborhood Supermarket, so I’ve tried it a few different ways. It all depends on how much time I’ve got before the after school munchies kick in. And usually it’s not much time, so if I don’t prep ahead, I am throwing everything in the blender until well combined.

Blending the Tahini and Lemon Juice Together

However, I have found that by blending the tahini and lemon juice together first, that makes for a whipped and creamy base for the rest of the ingredients. It’s a great start if you have the time to be intentional but in the end, the ingredients are all processed in one blender.

It may take a few more minutes to cream everything to a smooth and velvety texture, but regardless of how you start, you are going to have a delicious and creamy finish.

In this recipe, I’m sharing with you how to make a simple, quick and easy hummus, with no fuss or stress. There is no need to over complicate things, just add and blend!

Happy eating, from my little kitchen to yours!

Lemon Cilantro Hummus

BY ERICA GAMBOA

Fresh and easy homemade hummus, bursting with the flavors of lemon, cilantro, garlic and a touch of spice. It’s smooth, creamy, velvety and rich in protein. It makes a great snack, dip or spread on just about anything. Zesty and bold and good for you too!

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SERVES: 8 | Difficulty: Easy

PREP TIME: 10 minutes COOK TIME: 0 minutes TOTAL TIME: 10 minutes

Ingredients:

2 16 oz cans of garbanzo beans/chickpeas, strained and rinsed. Reserving the liquid (aquafaba) for later.
2 cups cilantro, washed and dried
3 lemons, halved and seeded
2 garlic cloves, peeled
1 tsp kosher salt
1 tsp ground black pepper
1/2 tsp cayenne pepper
2 tbsp extra-virgin olive oil
1/2 cup tahini
2 tbsp water is optional in place of garbanzo bean liquid (aquafaba)

Directions:

To the blender, add garbanzo beans, garlic, cilantro, salt, pepper, cayenne, and the juice of all the lemons.
Blend on high.
Open the blender lid’s spout, and slowly stream in half of the olive oil through the spout, a little at a time.
Stop the blender and scrape the sides of the blender, helping the hummus along to incorporate any ingredients left behind in the process.
Continue to blend and add the rest of the olive oil until well combined.
At this point, it’s time to add the aquafaba or water or both. Continue to blend and through the spout, pour a little liquid or water at a time until you reach a creamy and velvety consistency.
It is necessary to stop the blender and check the consistency of the hummus mixture along the way.
Taste and adjust seasoning if necessary.
Serve in a bowl and enjoy immediately or chill in the refrigerator until ready to serve.

Tips

I like to make a big enough portion of this that I can use right then and some to have in the refrigerator for the rest of the week. This stores well in the refrigerator for about three days. Make sure the hummus is in an airtight container and give it a good mix to combine the ingredients again before serving.
I do not recommend freezing the hummus. It is meant to be enjoyed fresh but can certainly be made in advance as long as it is stored and chilled in the refrigerator.

Notes

My favorite way to enjoy this Lemon Cilantro Hummus is with warm Naan. I like to place the Naan directly on the stove burner, watching it closely and turning constantly until the bread is slightly charred and toasted. This step gives the bread a delicious unique taste and is delicious with the hummus.
Spreading this hummus on sandwiches and wraps is also a favorite way we enjoy eating this. It’s fresh and a healthier alternative to mayo. We love how well it goes on turkey sandwiches and wraps. It travels great also. I always have a batch ready to go for our beach days or camping trips; it’s a must have.
Adding fresh Jalapeños or Serrano peppers is one of my favorite ways to kick up the spice. I prefer things on the spicy side. Fresh peppers add a spice and freshness that you do not get from the cayenne pepper. In small amounts, of course, the kids might miss it all together.

Nutrition Facts

SERVINGS: 8