At the end of the academic year, I had a number of students over at different points to celebrate the end of the year. Partially tied to a staff member’s leaving and wanting to help her staff celebrate anyway, I had the challenge of cooking for vegan, kosher folks and wanting to do something outside of pasta for the snacks. One of the options I made was Hummus with cilantro. I’m a big fan of cilantro and hummus and it had been quite some time since I had last made a recipe that started with dried beans, so this seemed like the opportunity was ripe. I found the recipe in the In Season cookbook and loved the slightly different take on hummus with the cilantro flavor I love.
Hummus with Cilantro
3/4 c dried chickpeas
1 head garlic
1 Tbsp tahini
1 c yogurt, preferably the thick Greek kind
Handful of fresh cilantro, chopped
Salt and pepper
Soak the chickpeas overnight. Preheat the oven to 350 degrees. Drain the chickpeas and pour over more water to cover generously, bring to a boil, cover, and cook for about 30 minutes, until tender but still intact.
Meanwhile, roast the head of garlic in the oven for about 20 minutes, until the cloves feel very soft.
Drain the chickpeas, reserving a little of the liquid, and allow to cool for 5 to 10 minutes before putting into a food processor with the tahini, yogurt, chopped cilantro, and salt and pepper to taste.
Crush the roasted garlic cloves to release the sweet soft garlic pulp and add as much or as little as you like to the hummus.