cilantro

Cilantro (otherwise known as coriander in the UK where I grew up!) is one of my favorite herbs. I used to only use cilantro in Indian inspired curries but recently I have been experimenting with adding it to just about anything and everything including smoothies, juices, salads and dips. Thanks to 41North and my weekly farm share, I recently discovered micro cilantro which I think is even better than regular cilantro. Micro cilantro is a little more delicate in flavor and the leaves are smaller and softer. Either type of cilantro will work in these recipes.

White Bean and Cilantro Hummus

An easy recipe that has become a weekly staple in my house. It makes a fair amount so you may want to halve the recipe if you are only 1 or 2 people (or don’t want to eat it all week!).

Ingredients

2 cans cannellini beans, drained and rinsed.

1/4 cup tahini

1/4 cup vegetable broth or water

3 tablespoons fresh cilantro leaves

1 tablespoon red wine vinegar

1 tablespoon fresh lemon juice (from 1 lemon)

2 garlic cloves, minced

1/4 teaspoon ground cumin

1 teaspoon fine sea salt

Creating the Magic!

Process all ingredients in a food processor until smooth, about 1 minute. Cover and chill for at least 30 minutes before serving.

Pineapple, Cilantro and Lime Juice

For a tasty snack, add some chopped cilantro, a sprinkle of paprika and a squeeze of lime to some fresh pineapple.