Guess what you guys?! I went up to our apartment’s roof top balcony the other day and laid in the sun! Well, my face “laid” in the sun. The rest of me was covered up by a beach towel because it was a little too chilly. But still, spring is a comin’! I honestly forget that it’s April because of how cold New York has been this winter/spring. I also forgot home much I love warm weather and walking around outside in shorts and having sun on my face. (Not looking like casper is a bonus too.) Brett, my little meteorologist, actually informed me that this February was the coldest February New York has had in the past 80 years! Of course the year I live in New York has one of the coldest months.
I sound (jokingly) bitter, but I’m actually not. After living in Florida it was fun to experience different seasons and see some snow. I think I liked snow more this year than ever before because I didn’t have a car to scrap off or defrost in the wee hours of the morning. It was also good to know that I can live in cold temperatures and still enjoy life. I honestly started to worry that 4 years of living in Florida had turned me into a wimp and I would always complain when the weather turned the least bit chilly. Seriously, I felt cold when it got in the upper 60s when I lived in Florida. Now 40s feel great to me…30s even! Okay, wow. I’m writing as if I’m having an awkward conversation with someone and can only think to talk about the weather. Let’s move on shall we?
With the warmer weather approaching, Brett and I have been loving all things cilantro and lime! There’s something about those two ingredients together that just scream warm weather and being outside…and tacos…and hummus. Okay, maybe they don’t scream hummus, but they do make a phenomenal hummus flavor. When blended with some chickpeas and garlic, you’re left with a light and fresh dip, perfect for veggies, chips, and sandwiches.
Brett and I are loving this hummus y’all! Brett’s been using it as a dip for his favorite Hint of Lime Tortilla chips and I’m currently smearing a thick amount on top of a portobello mushroom and topping it off with shredded carrots, sliced tomato, avocado, nutritional yeast, and freshly ground pepper. To die for. Oh, and did I mention it’s only 5 ingredients?!
Another thing I love about this hummus is that it’s oil-free and tahini-free, which equals easy! I think the average american doesn’t own tahini (I know I didn’t for the longest time), so this recipe is a great start for first time hummus makers. I think the only reason this hummus works is because the fat is replaced by looooots of flavor! By using the leaves of an entire bunch of cilantro and lots of lime juice you’re able to get an amazingly flavorful and satisfying dip with out all the added oil. I hope you all love this 5 Ingredient Oil-Free Tahini-Free Cilantro Lime Hummus as much as I do! Eat up y’all!
- 1 can (15 oz.) chickpeas (or about 2 cups cooked)
- 1 bunch cilantro, leaves only
- ¼ cup freshly squeezed lime juice
- 2 cloves garlic, smashed and roughly chopped
- ¼ tsp salt
- ½ jalapeño, deseeded (optional)
- 1-2 tablespoons water if necessary
- In a food processor or high speed blender process all of the ingredients until smooth, adding 1-2 tablespoons water if necessary.