Garbanzo & Navy Bean Hummus with Cilantro

Posted on Posted in Clean Eats

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Hi all! This is the first recipe I’m sharing here. I hope you guys will give it a shot! We love hummus at our house. Even my toddler loves it. We went through a really hummus-heavy few months last year and I think we sort of overdid it, but we’re ready to come back to it now. My typical hummus is just garbanzo beans, tahini, garlic, and lemon juice, but for this one I had a ton of cilantro that needed to be used before it bit the dust.


The only thing I wanted to mention before I dive in is that I’ve been cooking for awhile now and rarely use actual measurements (unless I’m baking, that’s SCIENCE you know!) so stick with it and use your intuition with this one. This is the type of recipe that you can taste as you go and add more of something if you want to.


  • 1/2 cup dry garbanzos: soaked, then boiled until soft and drained
  • 1/2 cup dry navy beans: soaked, then boiled until soft and drained
  • 2 cloves garlic
  • juice from half a lemon
  • 1/3 cup tahini
  • ~1/3 cup medium packed fresh cilantro, rinsed (soft stems are fine)
  • salt, 1/2 tsp or more to taste
  • fresh ground black pepper, 1/4 tsp or more to taste
  • cumin, 1/4-1/2 tsp or just shake some on top according to your taste
  • Extra Virgin Olive Oil for consistency

I like to use dry beans for anytime we are eating beans, and here’s why…

  1. WAY cheaper
  2. No worries of BPA in can lining
  3. No added sodium
  4. No added chemicals or preservatives to keep the beans firm

I (almost) always soak my beans before cooking. Sometimes I soak them for a full 24 hours and sometimes it’s just a few if I forget the previous day. Soaking the beans is a more traditional way to prepare them and for those of you who suffer from gas when eating beans, try using dry and soaking them first! Doing this always eliminates the gas-factor for me. The other great thing about using dry beans is the opportunity to sprout them.

My favorite benefit is increased nutrition as the bean is coming to life – literally. Garbanzos and lentils are particularly easy to watch sprout. Even soaking the garbanzos for about 4 hours for this recipe the little tails were already starting to show.  AND for a 4 hour soak, you won’t get that much of a sprout, but I wanted you guys to see what it looks like if all of this is new to you.

Cilantro Hummus | EJL Blog

So, moving on….

  • Set up your food processor with the sharp blade in the bowl. Peel the papery skin off the garlic cloves and put cloves into the processor. Process alone until they are minced finely.
  • Add in your cooked beans, lemon juice, tahini and blend. At this point, it will most likely still be pretty pasty and in need of some liquid to smooth things out. According to your taste, you can add more lemon juice, or olive oil. I used olive oil for this recipe.
  • Add salt, pepper, cumin, and fresh cilantro and blend again until desired consistency, scraping down the sides of the bowl as necessary.
  • Taste, taste, taste! Don’t be afraid to taste (while the food processor has STOPPED, of course) and add more of whatever you like! We like spicy foods, so sometimes I add some fresh ground crushed red pepper.
  • YIELD: about 16oz of finished, delicious hummus

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Serve with some organic tortilla chips like I did, or schmear some on some toasted pita or lavash bread, or use some raw veggies for dipping! This is also good as a mayo replacement in wraps or sandwiches 🙂 Most importantly, share & ENJOY! <3


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