Cilantro-Lime Hummus

I hear from a lot of people that October is the best month of the year. I can agree with that because most of my favorite things happen this month. My hometown has it’s Avocado Festival, pumpkin patches move in, all the best movies play on TV, the world series happens (still upset over the major Dodger loss!) and of course, Halloween.

For as long as I can remember, Halloween has always been a big deal to me. I love the creepy, colorful, and creative things that go along with it. The seasonal stores pop up in old electronic stores and I just can’t help but walk through them several times throughout the month.  I always have the hardest time deciding on a costume because my anxiety of “it only happens once a year!!” takes over and I can’t make up my mind. I still have a few different ideas I’m considering even though the 31st is right around the corner.  I’ll get there.


Halloween chat aside…This is really amazing hummus. I make fresh hummus about 1 to 2 times per month, which always ends in a conversation with myself about how I should make it more often. Especially since Deb Perlman  wrote about the secret to the smoothest hummus you’ll ever have. She recommends removing the skin from the chickpeas . Yes, I did just admit to peeling chickpeas. Sounds crazy, but it only took me 7 minutes to peel them all and it is so worth it. I’ve been converted to chickpea peeler and I’m never looking back.


1 3/4 cups cooked, drained chickpeas (15 ounce can)

1/2 cup tahini paste

2 tablespoons freshly squeezed lime juice (or more to taste)

1 small clove garlic

3/4 teaspoon table salt (or more to taste)

1/4 cup-1/2 cup loosely packed cilantro leaves

Roughly 1/4 cup water



Peel your chickpeas. It’s easiest when you hold the chickpea between your thumb and finger and begin to lightly press down. Discard the skins.

In a food processor, blend the chickpeas for a full minute, scraping down the sides of the bowl as needed. Add the tahini, lime juice, garlic, salt, and cilantro. Blend until the mixture is well pureed. Scrape down the sides of the bowl. With the machine running, slowly add in the water until smooth. At this point, you can determine the thickness of your hummus by how much water you add. Taste and adjust seasonings as needed.

Note: The garlic tends to intensify the longer the hummus sits. If you find with an initial tasting that you want more garlic, use caution. It’s very easy to get too much.


Source: Techniques and recipe adapted from The Smitten Kitchen