Would you guys totally hate me if I said this was my favorite hummus ever?! Especially since I said this hummus and this hummus and this hummus were my favorites too? Let’s just say that the hummus I have in front of me is my favorite hummus, okay? Love the hummus you’re with, right?! I can also that hummus is my favorite dip ever! You can dip crackers into it, eat it with vegetables, put it on flatbread, add it to wraps, spread it on toast, or just eat it with a spoon which is one of my favorite ways to enjoy it 🙂
Curry Cilantro Hummus is actually the very first recipe I ever published on this blog, which makes it very close to my heart! I was so excited that I was starting my blog and also very impatient. I needed something really quick to make but also something really delicious and flavorful. And, trust me, this hummus definitely fits the bill!
I’ve changed things up a little bit since that first recipe and this one is even creamier and more delicious! It only takes about 5 minutes to make and if you are anything like me, it will only take about 5 minutes to eat!
The heat this summer has made me so tired and unmotivated to cook many things, so I’m all over quick and easy recipes that don’t require a trip to the grocery store or turning on the stove. Although the store is only 2 minutes from our house, sometimes it seems so far! And the walk from the car into the store can be killer! So, basically it is out of laziness and heat exhaustion that I’ve been eating hummus for every meal lately 🙂Print
- 2 15-ounce cans of garbanzo beans, rinsed and drained with liquid reserved
- 1/4 cup tahini
- 1 1/2 teaspoon curry powder
- 1 handful cilantro leaves
- 2 cloves garlic,minced
- Juice of 1 lemon
- 1/2 teaspoon salt
- Add all of the ingredients into the food processor and turn on. While food processor is running, slowly add in the reserved garbanzo bean liquid until desired thickness and smoothness is reached, I used about 6 tablespoons in mine.
Makes about 2 cups.