With the Super Bowl coming up, my head has been in the “small bites” game and all I can think about is snack food. Although, I’ve never been much of a cilantro fan, I needed some for a couple of recipes so I reluctantly made my purchase. I’m so glad that I did because the “soapy” tasting leaf is starting to grow on me.
Cilantro has always been divisive – either you love it or you hate it – there’s usually not a middle ground. In fact, this article from the New York Times (Cilantro Haters, It’s Not Your Fault) by Harold McGee has interesting information about cilantro and is a fascinating read.
After making several dishes and trying all of them with an open mind, I can see what cilantro brings to the table. I started off with small amounts and slowly started needing to add larger quantities. So much so that I actually made this hummus specifically as a vehicle for the cilantro. Looks like I’m a cilantro convert!
- 1 cup dried chickpeas, soaked overnight & cooked in veggie broth
- 1/4 cup veggie broth (or reserved liquid from chickpeas)
- 1/3 cup tahini
- Handful of cilantro
- 1 Tbsp olive oil
- Juice from 2 small limes
- 2 tsp lime zest
- 1 clove garlic
- 1/8 tsp cumin
- 1/4 tsp black pepper
- 3/4 tsp sea salt
- Toss all ingredients into a food processor.
- Pulse until desired consistency is reached.
Garnish with chopped chives or cilantro and serve with Baked Pita Chips :-)