As I've mentioned before, I have a near obsessive urge to use up every last bit of a bunch of cilantro. I hate wasting food, in part because I relish the challenge of figuring out how to utilize a half can of coconut milk or partial bunch of cilantro in the week's meal plan, but also because I'm a cheapskate. And if it pains me to throw away the remains of a sixty-nine cent bunch of cilantro from the grocery store, it is even more excruciating to throw away half of the bunch of $3 organic cilantro I bought from the farmer's market last week.
But I have found a solution: cilantro jalapeno hummus. It uses a whole cup of tightly packed leaves, which translates into a lot of cilantro (at least half of a generous bunch). The hummus itself takes on a beautiful green color and texture reminiscent of guacamole, with a moderate spiciness from the jalapeno. I served this with cucumber and zucchini slices and homemade tortillas, but I think it would also work well as a spread for a vegetable-packed sandwich.
Adapted from the Cooks of Crocus Hill recipe published in the Star Tribune on July 2, 2014
- 15 ounce can garbanzo beans, rinsed and drained
- 1 cup fresh tightly packed cilantro leaves
- 1 jalapeno pepper, stem and seeds removed and finely diced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- salt and lime juice to taste, optional
Add garbanzo beans to a food processor and process until the beans resemble wet sand. Add the cilantro, jalapeno, garlic, and olive oil and process until all the cilantro is finely chopped and the hummus is smooth and uniformly mixed. Add salt and lime juice to taste if desired.
Serve with tortillas, pitas, or fresh vegetables.