Simple Cilantro Hummus

Over the years I have made many variations of hummus.  This delicious dip is a family favorite so we always have some in the fridge.  I've never thought about cilantro in hummus and I'm sorry I didn't figure this out sooner! 

Ingredients

-2 1/2 cups prepared garbanzo beans* 

-1/2 cup tahini 

-Juice from 2 lemons 
-Garlic to taste (I use garlic granules, but 1/2 - 1 clove would be more than enough) 

-Salt to taste (1/2 - 1 teaspoon) 

-1/2 cup of oil (I use grape seed oil as it imparts very little flavor)

-Water (to bring the hummus to a preferred consistency)

-3/4 cup fresh cilantro (or more to taste)

-1/4 teaspoon chili powder (or to taste)

How To

1. Add ingredients to blender and blend until a creamy consistency is achieved. 

Notes
*Soak beans in filtered water for at least 8 hours, I soak mine for 24 hours and change the water 2x.  Boil in filtered water until tender and store in fresh water until ready to use. I soak & boil around 6 cups of beans at a time and freeze the leftovers for another day (they do great in the freezer!).
*A word about the beans:  I go back and forth between garbanzo beans and chana dal beans.  Chana dal yields a nice smooth hummus but with a much milder flavor so you really need to increase your ingredients.  Garbanzos are rich and flavorful with a thicker consistency.  I love them both but lately I've been using garbanzo beans for that full hummus flavor.  
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