Cilantro Hummus

If you all don't already know, I love fresh herbs. I swear they are the answer to all of life's problems. Just spice a boring dish up with some parsley, or some dill, and bam, food suddenly becomes exciting. 

Today we are going to do just that with some cilantro and hummus. Now I'm not saying regular homemade hummus is boring, I just felt like making mine a little green tonight. 

*If you're not a fan of cilantro, you could always do the same with parsley. 

Cilantro Hummus:

{ 1 cup dried chickpeas / 1/4 cup cilantro + more for garnish / 3 Tablespoons olive oil / 1/4 cup water / 1/4 cup tahini / 3 garlic cloves, roasted in the oven, then minced / juice of 1 lemon / 

3/4 tsp salt or to taste / paprika and olive oil for garnish }

*Soaking chickpeas overnight is recommended. If you were like me and didn't prepare long enough in advance, you can soak them in water for 1 hour.
*Roasting the garlic makes a less harsh flavor. The garlic flavor will also bloom when the hummus sits in the fridge.

Boil water, let it boil for 5 minutes. Put your soaked chickpeas into the pot, and let them cook in the pot, covered, for 1 hour. After 1 hour, take them out, change the water, and boil them again for another hour. To ensure the best consistency for the hummus you are going to have to peel the skins off your chickpeas. It is tedious, but makes the hummus extra smooth. Pinch the chickpea and the skin should come right off.

Put your chickpeas in a food processor and blend until it becomes a slightly chunky mush. Add the garlic, tahini, lemon juice, olive oil, cilantro, and salt. Process for another 30 seconds. Add the water, a little at a time, until you get the desired consistency. You can taste and add additional olive oil or salt.

Garnish with a drizzle of olive oil, paprika, some additional cilantro, and serve with pita chips or carrot sticks.