In my quest to develop a short-cut recipe for falafel, I instead came up with a lovely recipe for Herbed Hum­mus. There’s a few ingre­di­ents here, but the result is deli­cious and com­plex, and trust me, you’ll love hav­ing these herbs and spices in your pantry. Give a try and use the left­over herbs for Quinoa Tabouli.

Prep time: 10 min­utes
Total time: 15 min­utes
Yield: about 2 cups
Spe­cial tools: food proces­sor or blender

2 cans gar­bano beans
1 small red onion, chopped
4 gar­lic cloves, smashed
1/2 c. coarsely chopped flat leaf (Ital­ian) pars­ley
1/2 c. coarsely chopped cilantro
1/2 c. coarsely chopped fresh mint
1 tsp. ground cumin
1 tsp. ground corian­der
1 1/2 tsp. salt
1/2 tsp. black pep­per
juice of 1 lemons
1/4 c. olive oil
1/4 c. water

1. Dump every­thing, herbs first, into a food proces­sor and process until smooth. Serve with rice crack­ers or Rice Tor­tilla Chips.