Ah, hummus, my delicious friend. How do you feel about hummus? Since I just called it “my delicious friend” you probably know how I feel. Hummus is one of those foods that’s beautifully versatile. You can use it as a dip with pita chips, carrots, tortilla chips, etc. You can spread it on your favorite sandwich in place of mayo or mustard. And of course you can always lift the bowl up to your chin and stick your face right in. That’s an option.
So I love hummus, but I have to say that every once in a while I have to switch it up. One of the main component parts of traditional hummus is tahini. Tahini, for those who don’t know, is just a paste made from ground sesame seeds. It gives hummus a lovely deep flavor. But sometimes tahini just gets a little rich for my blood. It’s times like that when I look for something to add a spark of freshness to hummus. And I think cilantro is a very pretty spark indeed.
So this hummus isn’t a traditional hummus at all. To bring some lightness to it I removed the tahini and replaced it with Greek yogurt. Take a deep breath. It’s going to be ok! Then I added in a big ‘ol bunch of cilantro. Speaking of things I love…cilantro! I can’t have a salsa without it. After I mixed everything together and tasted this hummus, I’ll admit that I had a big ‘ol grin on my face. It also reminded me of the hummus I had recently at Panera Bread. Whoopee for discovering a recipe without even trying!
Break out the pita chips and have a hummus party. Now that’s my kind of party!
- 1 15 ounce can of chickpeas, drained and rinsed
- 1 5.3 ounce container of plain Greek yogurt
- ¼ to ⅓ cup fresh cilantro, depending on your taste (I go for ⅓)
- The juice of half a lemon
- Salt and pepper to taste
- Place chickpeas, Greek yogurt, cilantro, and lemon juice into a food processor and process until it's smooth and creamy. Pour into a bowl and add salt and pepper to taste. A few red pepper flakes in this wouldn't go amiss either.