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Cilantro-Infused Hummus
Ingredients:
| 1 15 oz. can garbanzo beans; drain and reserve liquid |
| 2-3 cloves fresh garlic, chopped, to taste |
| 1 tsp. sea salt |
| 4 Tbl. tahini (sesame seed paste) |
| 4 Tbl. fresh lemon juice |
| 2 Tbl. HerbCo fresh cilantro, minced |
| 1-2 Tbl. olive oil |
Directions:
- In a food processor or blender, combine garbanzo beans, garlic, salt, tahini, lemon juice, cilantro, and olive oil. Puree until smooth, adding the reserved liquid to achieve desired consistency.
- Hummus can be refrigerated for up to one week, or frozen for up to 3 months. Make up a double batch and store one for unexpected guests!
Makes approx. 16 ounces
Copyright (c) HerbCo International 2008