clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cilantro Hummus

  • Author: One Lovely Life
  • Yield: about 2 cups 1x


  • 1 (15oz) can chickpeas (sometimes called garbanzo beans), drained
  • 2 Tbsp tahini (sub cashew butter or olive oil if allergic to seeds/nuts)
  • 2 Tbsp olive oil
  • Juice of 1 lime
  • 1 clove fresh garlic
  • 12 cups fresh cilantro, loosely packed
  • 1/2 tsp cumin
  • 1/41/2 tsp salt (or, to taste)
  • 13 tsp finely minced fresh jalapeño (more or less, to taste)
  • 13 Tbsp water, as needed


  1. Place all ingredients in a blender or food processor and puree until completely smooth, adding a little bit of water at a time as needed.
  2. When hummus is completely smooth, taste and add additional jalapeño, salt, cumin, or cilantro as desired.
  3. Store in an airtight container in the refrigerator up to 1 week.