Cilantro is an interesting herb with a pungent wild scent that lingers on my fingers after picking. The woodsy green plant sports beautiful leaves and sprigs. I discovered cilantro a few years ago and have been growing it ever since. I love the taste added to different dishes especially salsa and hummus!
My favorite thing to do with it is to add it to salsa for a fresh taste. This year I stumbled upon a recipe for Cilantro Hummus on Pinterest and have made it twice now. It skips using Tahini but uses fresh garden Cilantro, chick peas, salt and pepper and olive oil. I love it with gluten free pretzels or spread on a veggie sandwich!
Yesterday I picked a bunch of Cilantro, washed it, dried it with paper towels and chopped it up fine. Next I put a bit in each ice cube tray, topped it off with olive oil and water so it would freeze quickly. Once the cubes are frozen I pop them out and place in a marked freezer bag. When I wish to cook with the herb I simply need to get a cube out of the bag! It’s easy! I also do this with my Basil.
Here is my adapted version of the recipe I found on foodfaithfitness.com. Her recipe includes Jalapeno and Tom and I don’t eat it, it’s too spicy for us.
You will need for my version:
1- 15 oz can Chickpeas drained ( I buy Goya)
2-3 Tbsp. Cilantro finely chopped ( I have a Pampered Chef Garlic press…it’s great!)
2 cloves garlic peeled
1 Tbsp fresh lime juice
1/2 Tbsp fresh lemon juice
Salt and pepper to taste
1 1/2 Tbsp Olive Oil
1 Tbsp Water
Place everything in food processor or blender. Add Olive oil and water. Blend until smooth. Now you are done! I stored mine in the refrigerator for about 4-5 days. Serve with pita chips, pretzels, fresh veggie crudités or spread on a sandwich. Delicious!