Cilantro-Pepita Hummus will become a part of your weekly food prep routine. This is the dip recipe that you didn’t know you needed.
I mean c’mon, hummus is everywhere, but homemade hummus is NOT. That’s where you come in. This cilantro-pepita hummus is so satisfying. Put it on top of your salad eat it with chips, crackers, flatbread, or on a sandwich. Whatever your style is, this recipe does not disappoint.
My favorite way to enjoy cilantro-pepita hummus is with a nice BIG kale salad. Oh. My. Gosh. My taste buds were going crazy. If you’re inspired, the salad below was made up of: curly kale, basil, lemon-maple vinaigrette, chickpeas, raisins, a couple gogi berries, pumpkin seeds, hemp seeds, almonds, pickled veggies, a dash of nutritional yeast. YUM!
Oh, and those cracker looking flatbread thingys on the side are pieces of low-carb salt & pepper almond pulp cracker bread that I made the previous day. Soooo good!
This recipe calls for pepitas. If you don’t have any on home, you can get them here .
Craving more snack recipes? Try these:
Gluten-free Fruit Salsa and Cinnamon Chips
Salt & Pepper Almond Pulp Cracker Bread
Loaded Peanut Butter Acai Bowl
Recipe
Creamy Cilantro-Pepita Hummus
Equipment
- Food Processor
Ingredients
- 1 cup chickpeas
- 2 tablespoons raw pepitas
- ½ cup tahini
- 1 clove garlic
- ¼ cup olive oil
- 2 tablespoons lemon juice
- ¾ teaspoon salt I used pink salt
- ¼ teaspoon cumin seeds
- 1 cup firmly packed cilantro
- 1 tablespoon filtered or spring water
- 1 teaspoon agave nectar
Instructions
- Blend all ingredients in a food processor until smooth and creamy. (Add more spices if needed). Scrape into a bowl.
- Store in airtight an container in the refrigerator. Keeps for 2-3 days
[…] my second day of eating this salad, I ate it with a huge dollop of Cilantro-Pepita Hummus on the side with pickled veggies and Salt/Pepper Almond Cracker Flatbread […]