Fresh Herbs . . . and a Cilantro Hummus Recipe
I love growing and using fresh herbs in my recipes. I think they are one of the easiest things to grow. I have most of mine in the garden itself but also a few in pots. I am sure many of you do the same thing.
However, I have never mastered growing them inside and being able to use them during the winter months . . . I might try that this year.
I am not one to purchase fresh herbs at the store very often either. I just like the idea of going to my garden and snipping off what I need. However, there is one exception and that is the herb I use most (well, probably because I can not grow basil in the winter . . . otherwise it would probably be the herb I use most!!!). Anyway, the herb of choice year-round for our family is CILANTRO!!!
I use it in several recipes, and in the coming winter months I will share how I get that summer garden-fresh taste with fresh cilantro. It is not all that expensive and relative easy to put your hands on, even when the snow is flying and the wind chill is hovering under that big goose egg!
Today I have a recipe I found on Tasty Kitchen that I absolutely love and hope you do too! It is Avocado Cilantro Hummus . . . and let me tell you, it is addictive.
Follow the recipe below as a base. I have made it many times, and each time I start with this recipe and then alter it a little. A lot depends on the size of the avocado, the size of the garlic clove – how salty you personally like things . . . get the picture. So whip up a batch this weekend and play with it –I have always liked the finished product.
- 15 ounce can Garbanzo Beans, rinsed and drained
- 1 large Avocado, peeled and pit removed (I usually use 2 unless
- it is really large (but, we like the avocado taste)
- 1 small Clove Garlic
- 1 bunch Cilantro (I chop off the leaves in front of the little tie
- thing that binds it together and toss the stems)
- 3 tablespoons Lemon Juice
- 3 tablespoons Tahini
- 1 tsp. Salt
- 4 tablespoons Olive Oil
- Combine all ingredients except olive oil in food processor or blender.
- Pulse the mixture for a few seconds to chop everything up.
- Turn the food processor on or start the blender and then stream in the olive oil until completely combined.
- Then, adjust as I suggested above.
- We use it with pita chips, tortilla chips, carrots, celery or other veggies.
- We also put it on a tortilla and put a little cheese, some fresh spinach with that bagged cut up brocolli slaw mix and have as a wrap.
Linked to the following party:
Amee’s Savory Dish Fit and Fabulous Fridays