Cilantro Hummus Recipe
This creamy cilantro hummus recipe has a fresh, herbal flavor that makes it a delicious dip for vegetables or pita chips! Skip the store-bought hummus and make this tasty dip in just a few minutes!
I’ve been on a homemade hummus kick and when I spotted a bundle of cilantro in the fridge, I decided to try blending it right into the chickpeas. I often add parsley to hummus, so why not cilantro? I’m happy to report that this turned out even better than I imagined! I LOVE the taste of cilantro, so this hummus was immediately a winner in my book!
How to Make Cilantro Hummus
Wash the cilantro and gently pat dry. Remove the long ends of the stems, but leave the leafy part of the stems intact. Add the chickpeas, cilantro, and cumin to a food processor and pulse until chunky. Run the food processor on low and drizzle in the olive oil and water until smooth. Add salt to taste.
If you like your hummus thin, feel free to add more water until you reach your desired consistency. It tends to thicken in the refrigerator so when enjoying leftovers, stir in a splash of water until smooth.
What to Serve with Cilantro Hummus
- This dip is perfect for sliced vegetables like cucumbers, bell peppers, and carrots.
- It’s also delicious with pita chips or toasted naan.
- You can also use this cilantro hummus as a sandwich spread! Try it on crusty bread with your favorite vegetables.
How to Make Super Creamy Hummus
If you have a little extra time, the secret to making extra creamy hummus is to simmer the chickpeas. Drain and rinse the chickpeas, then add them to a pot. Cover with 2 inches of water and bring to a boil. Reduce heat to low and simmer for 15-20 minutes. Drain the chickpeas, then blend. It will make the hummus extra smooth and creamy.Print
This creamy cilantro hummus recipe has a fresh, herbal flavor that makes it a delicious dip for vegetables or pita chips! Skip the store-bought hummus and make this tasty in just a few minutes!
- 1 15oz can chickpeas, rinsed and drained
- ½ bunch cilantro, ends trimmed (about 1 cup loosely packed)
- ¼ teaspoon cumin
- 1 tablespoon olive oil
- 4 tablespoons water
- ½ teaspoon salt (or to taste)
- Warm the chickpeas in the microwave for 1 minute, to make the chickpeas easier to blend.
- Add the chickpeas, cilantro, and cumin to the food processor pulse until chunky.
- With the machine running, drizzle the olive oil and water and blend until smooth.
- Add salt to taste and blend until combined.
If you like your hummus to have a thinner consistency, feel free to add more water until you reach your desired consistency. It tends to thicken in the refrigerator so when enjoying leftovers, add a splash of water and stir until smooth.
Keywords: cilantro hummus
I love making hummus at home because it’s cheaper and I know exactly what’s in my hummus! Some store-bought hummus has a lot of preservatives or added oil. This whole recipe uses just 1 tablespoon of olive oil!
How to Store Cilantro Hummus
Store leftover hummus in an airtight container in the refrigerator for up to 4 days. It may thicken when chilled, so you can add a splash of water and stir before serving to return it to a soft and smooth consistency.
Other Hummus Recipes
What’s your favorite thing to dip into hummus?