How long does it take to make Spicy Cilantro Microgreens Hummus Spread?
This recipe takes approximately 15 min total.
15 min
· Serves 2
· Updated February 21, 2026
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Cilantro microgreens are best added fresh as a finishing ingredient. This hummus spread is a unique twist on a classic, featuring zesty cilantro microgreens that add freshness and a hint of spice.
This recipe takes approximately 15 min total.
Cilantro microgreens work best as a fresh finishing ingredient, adding color, texture, and a just-cut flavor that stands out right before serving.
1 can (15 oz) chickpeas, drained and rinsed
1/4 cup tahini
1/4 cup cilantro microgreens, packed
2 tablespoons lemon juice
1 garlic clove, minced
1/2 teaspoon cayenne pepper
Salt, to taste
2-3 tablespoons water (as needed)
In a food processor, combine chickpeas, tahini, cilantro microgreens, lemon juice, garlic, cayenne pepper, and salt.
Blend until smooth, adding water as needed to achieve the desired consistency.
Taste and adjust seasoning if necessary, then transfer to a serving bowl.
Serve with pita bread or fresh veggies for dipping.
Cilantro and cilantro microgreens carry the same volatile aromatic profile — linalool, geraniol, and related terpenoid compounds — and are used as a fresh finishing element in tacos, pho, salsas, and composed plates. Research on cilantro focuses primarily on its essential oil composition and antioxidant activity.
• Cilantro and cilantro microgreens contain volatile aromatic compounds including linalool that have been studied for antioxidant activity.
moderate evidence• Fresh cilantro microgreens deliver the same aromatic compounds as mature leaves in a smaller, more visually refined garnish format.
strong evidence• Flavor and aroma intensity in cilantro microgreens vary by seed source, growing temperature, and harvest timing.
strong evidence1. Assessment of Vitamin and Carotenoid Concentrations of Emerging Food Products: Edible Microgreens — Journal of Agricultural and Food Chemistry, 2012
2. Microgreens: Production, Shelf Life, and Bioactive Components — Critical Reviews in Food Science and Nutrition, 2017