Cilantro Hummus

We’ve been holding writing workshops in our studio and garden this summer, and each workshop is fueled by a healthy snack. This has been the most popular by far. I adapted this recipe from True Food Kitchen’s Herb Hummus with fresh lemons from our neighbor’s bright tree and serrano chiles from our garden. Hope you enjoy it as much as we all do at the Granada Treehouse Studio!

Listen: Try John de Kadt’s Eight album for steel drums, a little percussion, and some summery rhythms.

Sip: Sparkling water with a twist of lime, cool coconut water, or a glass of summer white wine like sauvignon blanc.

2 cans organic garbanzo beans, drained and rinsed
1/4 cup tahini
1/4 cup fresh-squeezed lemon juice
1/3 cup extra virgin olive oil
1 whole jalapeño or serrano chile, chopped
1 whole bunch cilantro, washed and stemmed
1 large garlic clove, chopped
1 teaspoon ground cumin
1 tablespoon salt
1 tablespoon grade B organic maple syrup

Place all ingredients in a food processor and whir until smoothly combined. Serve with cruditè, pita chips, and love.



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