Cilantro Lime Hummus

Name: Cilantro Lime Hummus
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 1 can (15 oz) (425 g) Canned chickpeas (garbanzo beans), drained and rinsed well under cold water; about 250g after draining; ¼ cup (60 g) Tahini (sesame paste), at room temperature, unstirred paste is fine; 2 cloves (6 g) Garlic cloves, fresh, minced finely; 3 tablespoons (45 ml) Fresh lime juice, freshly squeezed from 2-3 limes; ½ cup loosely packed (15 g) Fresh cilantro leaves, roughly chopped, tender stems included; 2 tablespoons (30 ml) Extra virgin olive oil; ½ teaspoon (1½ g) Ground cumin; ¼ teaspoon (1½ g) Sea salt, starting amount; adjust to taste; 2 tablespoons (30 ml) Water or aquafaba (reserved chickpea liquid), as needed for desired consistency; begin with this amount and add more if hummus is too thick; ½ pepper (8 g) Jalapeño pepper, seeded and minced finely (optional)

From the MyKitchenBank Kitchen

A vibrant, fresh take on traditional hummus that combines creamy chickpeas and tahini with bright lime juice and herbaceous cilantro. A touch of cumin adds subtle warmth and complexity. Made entirely in a food processor in minutes, this dip is perfect with vegetables and pita, or as a spread for sandwiches and wraps.

Prep: 10 min
Cook: 8 min
Total: 18 min
Makes: 1.5 cups (about 360g)

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Ingredients

6 servings

1 can (15 oz) (425 g) Canned chickpeas (garbanzo beans), drained and rinsed well under cold water; about 250g after draining
¼ cup (60 g) Tahini (sesame paste), at room temperature, unstirred paste is fine
2 cloves (6 g) Garlic cloves, fresh, minced finely
3 tablespoons (45 ml) Fresh lime juice, freshly squeezed from 2-3 limes
½ cup loosely packed (15 g) Fresh cilantro leaves, roughly chopped, tender stems included
2 tablespoons (30 ml) Extra virgin olive oil
½ teaspoon (1.5 g) Ground cumin
¼ teaspoon (1.5 g) Sea salt, starting amount; adjust to taste
2 tablespoons (30 ml) Water or aquafaba (reserved chickpea liquid), as needed for desired consistency; begin with this amount and add more if hummus is too thick
½ pepper (8 g) Jalapeño pepper, seeded and minced finely (optional)

Equipment (6)

Food processor
Cutting board
Chef's knife
Citrus juicer (optional; can squeeze limes by hand)
Measuring cups and spoons
Serving bowl

Steps

Before you start

Drain and rinse canned chickpeas thoroughly under cold water; pat dry with paper towels
Gather and measure all ingredients before starting to blend (mise en place)
If using fresh limes, wash them and let them sit at room temperature for easier juicing

1
Combine chickpeas and tahini
- Add drained chickpeas (about 250g from one 15 oz / 425g can) and tahini (1/4 cup / 60g) to the bowl of a food processor.
- Pulse 8–10 times until the mixture resembles coarse breadcrumbs with some visible chunks remaining, about 1 minute.
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Ready when: Mixture resembles coarse breadcrumbs with visible chunks
Tip: Do not over-blend at this stage; texture helps create a creamier final hummus
2
Blend in aromatics and spices
- Add minced garlic (2 cloves / 6g), fresh lime juice (3 tablespoons / 45 ml), and ground cumin (1/2 teaspoon / 1.5g) to the food processor.
- Blend for 30–45 seconds until the garlic is fully incorporated and no large pieces remain.
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Ready when: Garlic is fully incorporated and mixture is smooth
3
Add cilantro and olive oil
- Add roughly chopped fresh cilantro (1/2 cup loosely packed / 15g) and extra virgin olive oil (2 tablespoons / 30 ml).
- Blend for 30–45 seconds until the cilantro is fully incorporated and the hummus takes on a light green hue.
- It is fine if small cilantro flecks remain throughout.
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Ready when: Mixture is light green with cilantro fully incorporated
4
Add liquid for creamy texture
- With the food processor running, slowly drizzle in water or aquafaba (start with 2 tablespoons / 30 ml).
- Blend for 1–2 minutes, pausing every 30 seconds to scrape down the sides of the bowl.
- Add additional water 1 tablespoon (15 ml) at a time if needed.
- The hummus should be smooth, creamy, and spoonable—similar in consistency to Greek yogurt—with no grainy texture.
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Ready when: Hummus is smooth, creamy, and spoonable with no graininess
Tip: Add water gradually; it is easier to thin further than to thicken
5
Season and adjust flavors
- Add sea salt (start with 1/4 teaspoon / 1.5 g) and blend for 10 seconds.
- Taste the hummus carefully.
- Adjust the seasoning by adding more salt, lime juice, garlic, or cilantro as desired, blending briefly (10–15 seconds) after each addition until flavors are balanced.
- For a subtle heat, fold in minced jalapeño (1/2 seeded / 8 g) at this point and stir gently by hand.
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Ready when: Hummus is well-seasoned with balanced, bright flavors
Tip: Taste as you adjust; you can always add more seasoning but cannot remove it
6
Transfer and serve
- Transfer the hummus to a serving bowl.
- Drizzle lightly with extra virgin olive oil, garnish with a small sprig of fresh cilantro and a lime wedge, and serve with warm pita chips, fresh vegetable sticks (carrots, celery, bell peppers, cucumber), or pita bread.
- Can be served at room temperature or well-chilled, depending on preference.

Good to know

Tips

For the creamiest texture, reserve the liquid from canned chickpeas (aquafaba) and use that instead of water; its starch creates a silkier, more luxurious mouthfeel.
To preserve the bright green color and fresh cilantro flavor, avoid over-blending in step 3; small flecks of cilantro are desirable.
For more complex cumin flavor, toast whole cumin seeds in a dry skillet over medium heat for 30 seconds until fragrant, then grind them yourself just before using.
This hummus tastes even better after sitting for 30 minutes before serving; the flavors have time to meld and develop together.

Make ahead

Yes, the hummus can be made up to 2 days in advance. Store in an airtight container in the refrigerator. Stir well and add a splash of water if it has thickened before serving.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 5 days in an airtight container. Freezer: up to 3 months. Thaw in the refrigerator overnight and stir well; the texture may separate slightly but will recombine with stirring. Do not refreeze.

Substitutions

Tahini (sesame paste) → Sunflower seed butter (roasted, unsalted). Use the same amount (1/4 cup / 60 g). Produces a slightly less nutty flavor but is excellent for those with sesame allergies.
Fresh cilantro leaves → Fresh flat-leaf parsley. Use the same amount (1/2 cup loosely packed / 15 g). Creates a more subtle, less distinctive herbal flavor.
Fresh lime juice → Fresh lemon juice. Use the same amount (3 tablespoons / 45 ml). Lemon is sharper and more acidic; taste and adjust seasoning as needed.
Canned chickpeas (garbanzo beans) → Frozen or home-cooked chickpeas. Use 1.5 cups (250–280 g) cooked. Must be thoroughly drained, cooled to room temperature, and patted dry to avoid excess moisture.