Lemon-Lime Cilantro Hummus

by Chrissy

I eat a lot of carrots and celery. Some would even go so far as to say that my skin coloring slightly resembles that of a carrot. I mean, I think that is just ridiculous, but then again, I do consume a lot of carotene and vitamin A via nibbling on carrots throughout the work day. Wow, what a rhyme I just threw down.


All jokes aside, I suppose it may not be that ridiculous of a claim, after all…yipes!


The partner in crime to the carrots and celery is (you guessed it) hummus, of course! There are so many varieties of yummy store-bought hummus out there, but it is so great to be able to whip up your own! The texture is more hearty, less runny, and cheaper to make. I suggest that you make it sometime soon. You will see, just like with the granola, that you can easily create a staple food at a much cheaper cost, a greater amount and a much healthier recipe.


*Little Yellow Note: If it is looking too thick, simply stream in a bit more olive oil, while blending, until desired consistency is reached.







Lemon-Lime Cilantro Hummus



1 can of garbanzo beans, drained & rinsed

2 cloves garlic, coarsely chopped

½ tsp salt

¼ tsp pepper

3 Tbsp Tahini

1 Tbsp lemon juice

2 Tbsp lime juice

1 Tbsp olive juice

2 Tbsp chopped green olives

6 dashes of hot sauce (we use Frank’s)

½ cup fresh cilantro, coarsely chopped

1 Tbsp olive oil



Add all of the ingredients to a food processor and blend until creamy and delicious. Possibly add more salt, oil and hot sauce to taste.



From the Little Yellow Kitchen,





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3 Comments to “Lemon-Lime Cilantro Hummus”

  1. Yum! I never even considered citrus in a hummus, but it sounds amazing.
    I’ve never made hummus before, but now I can’t wait to try it!

  2. Looks delish! I have never made my own hummus but have been wanting too! Now you’ve just convinced me :)

  3. Mmm!! This just screams summer to me! Cilantro and lime always puts me in a fiesta mood!