You will love this flavorful Cilantro Lime Hummus that doesn’t require a food processor!
I’m so excited to be the April Mystery Dish guest today! Mystery Dish is a group of bloggers who take turns each month choosing a list of foods, and everyone has to make a surprise dish using 2-3 ingredients from the list.
Every month there is one guest blogger who gets to join in the fun, and I’m thrilled that Jen from Yummy Healthy Easy picked me! Here is the list of ingredients Jen put in her mystery box: Garbanzo beans, eggs, flaxseed, cilantro, potatoes (any variety), bread, quinoa, lime, popcorn, dark chocolate, ground turkey, and asparagus.
After much back and forth, I latched onto the garbanzo beans and decided to make Cilantro Lime Hummus. You’re going to love it!!
When I first made this recipe, I didn’t have a food processor and made it with a mortar and pestle. That worked fine, but it created a chunkier dip. If you don’t have a food processor either, you that you can still make a delicious batch of hummus!
I read that the earliest recipes for hummus date back to the 13th century, and I’m pretty sure they didn’t have KitchenAids back then! If you happen to have a mortar and pestle, you can use that to mash the garbanzo beans for this chunky hummus. If you don’t have one, you can mash them on a large plate with a fork or potato masher.
You know me and spicy food (love it!), so I couldn’t resist adding diced jalapeño to this recipe. I also stirred in a little Greek yogurt to add creaminess without using additional oil. This chunky hummus was good on pita, but next time I think I will eat it with tortilla chips instead!
- 16 ounces can garbanzo beans drained
- 2 tablespoons olive oil
- 1/4 cup fresh lime juice
- 1/2 teaspoon kosher salt or to taste
- 1/4 cup greek yogurt
- 2 tablespoons cilantro finely chopped
- 1 jalapeño seeds and ribbed removed, finely chopped (optional)
- pita bread or tortilla chips for dipping
- Add half the beans, 1 tbsp. olive oil, and 2 tbsp. lime juice to a mortar and pestle. Smash beans until as smooth as possible, but some chunks of beans left behind are OK. (You can also do this on a large plate with a fork or potato masher if you don’t have a mortar and pestle.)
- Transfer mashed beans to a medium bowl, and repeat step one with remaining beans. Stir together mashed beans and yogurt. If hummus seems too thick at this point, add a little water a tablespoon at a time to get your desired consistency.
- Stir in cilantro, salt, and jalapeño. Adjust lime and salt to taste. Serve with pita or chips.
- Prep Time: 15
Here are some good recipes to go with this hummus!