Herbaceous, citrusy and with a crunch, this hummus is healthy, wholesome and vegan! Add this elegant and sophisticated yet easy to make appetizer to any dinner or entertaining menu! Served best with raw veggies, warm pita or toasted tortilla chips.

Chick peas and Cilantro Lime Pesto Hummus

Hummus


1 cup cooked chickpeas, or 1 can

1/2 cup reserved cooking liquid, or water from can

1/2 cup tahini sesame paste

1/4 cup cilantro lime pesto (see recipe below)

1/4 cup extra virgin olive oil

3 tablespoons freshly squeezed lime juice

1 tablespoon garlic, minced

1 teaspoon ground cumin

1/2 teaspoon kosher salt


In a blender or food processor add chickpeas, pesto, tahini, olive oil, lemon juice, garlic, cumin and salt. Puree while adding reserved chickpea liquid. Blend until and smooth and delicious. For a creamier consistency, add more olive oil while blending. 


Pour into a serving dish. Add a few spoon fulls of cilantro lime pesto (see recipe below) and a hand full of roasted chick peas (see recipe below) overtop. Garnish with a drizzle of olive oil and cilantro sprigs. For added heat try adding chili flakes or a dash or two of cayenne powder.


Cilantro Lime Pesto


2 cups chopped cilantro

1 cup chopped Italian parsley

3 tablespoons freshly squeezed lime juice, or 1 and 1/2 limes

1/2 cup extra virgin olive oil

1/2 cup pumpkin seeds, no shell

1/4 cup red onion, chopped

1 tablspoon garlic, minced

1 teaspoon kosher salt


In a blender or food processor add cilantro, parsley, juice, seeds, onion and garlic. While bleeding add olive oil slowly until smooth. For a softer pesto add more olive oil or lemon juice.


Oven Roasted Chickpeas


1 cup cooked chickpeas, or 1 can

2 tablespoons extra virgin olive oil

1 teaspoon kosher salt

1 teaspoon garlic powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon cayenne powder


Blot chickpeas to dry. In a bowl toss chickpeas with olive oil, salt, garlic, cumin, paprika and cayenne. Spread evenly on a baking sheet and place in a preheated 450 degree oven. Roast 20 to 30 minutes or until just brown and crisp.

José is the owner and chef at Señor Veggie, a Lavaca restaurant that offers vegan cuisine.

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