It’s been a while since I popped in to say hello and share a recipe. Things have been so “meh” here lately. I’ve been sick for a few days, and Ellie’s been wanting lots of love and attention (which I’m more than happy to give her). So recipe sharing has been on the back burner lately. But, since today’s Valentine’s Day, I thought I’d do something a bit special today, and actually show up.
A few months ago – New Year’s Eve, actually – we were trying to decide what to make for our “dip”. I wanted to make hummus since it’s one of the only creamy non-dairy dips I can think of, and Marc wanted to make salsa. Since there was only going to be four of us eating, we thought it was a bit much to have more than 1 dipping option. So, while I was at the grocery store, I figured out a compromise.
And, we made cilantro lime hummus. I used my traditional hummus recipe, but I swapped out the lemon juice for lime. Then I added a heaping handful of cilantro leaves. The flavors of salsa in a creamy hummus. It’s perfect for salty tortilla chips (or veggies, if you decide to go that way).
Cilantro Lime Hummus
- 2 15-ounce cans chickpeas, drained and rinsed
- 6 tablespoons lime juice
- 1/2 cup tahini
- 2 garlic cloves, roughly chopped
- 1/4 cup olive oil
- 1/4 cup water
- 2 teaspoons coarse salt
- 1 teaspoon cumin
- Small bunch of cilantro
- Olive oil (for serving)
- In a food processor, combine all ingredients and blend until smooth. Scrape sides when necessary.
- To serve, spoon into a bowl and drizzle the top with olive oil.