This healthy, easy-to-make hummus redefines the classic condiment by shaking up the usual ingredients and adding south-of-the-border flavor.
My first order of business is to thank longtime reader Mary Lou for this fabulous hummus recipe. She shared it with me several years ago, and why I am just sharing the love now is beyond me.
This crowd-pleasing, multi-purpose hummus has seen the likes of Super Bowl parties, casual family get-togethers and many an afternoon snack. It’s super satisfying as a dip, but don’t stop there. (More to come on that.)
For extra creamy texture, this twist on the usual dip starts with cannellini beans instead of the standard garbanzos. To subtly shift the flavor profile, lime juice (and zest) steps in for the usual lemon.
A handful of fresh cilantro, a sprinkle of smoky cumin, and half a jalapeño pepper (with or without seeds according to heat preference) ramp up the flavor beautifully.
Notably absent is the tahini－but you won’t miss it. Moreover, there may an added benefit to going without.
Sesame is increasingly being added to the “Big 8” list of top allergens (which currently includes milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat and soy), so a tahini-free recipe may come in handy depending on who you are serving. (Source: www.fda.gov)
What do I love about this dip?
- Classic Tex-Mex flavor
- Healthy source of plant-based protein
- Quick and easy
- No tahini makes this a great option for those with a sesame allergy…
- Or when you simply don’t have any on hand!
I should also note that my younger son has never enjoyed hummus－until this recipe came along!
Ways to enjoy:
- As a dip with tortilla chips (we like “Hint of Lime” chips with this hummus), pita and/or veggie dippers
- Slather in a sandwich or wrap
- Use as a base for a meal of roasted vegetables, black beans, taco meat, chopped avocado, etc.
- In a Tex-Mex version of avocado toast (spread over crunchy toast and top with sliced avocado and optional tomato
Upon sharing the recipe, Mary Lou mentioned that it originally came from a young woman who owns a catering business and commercial kitchen near her home in Cincinnati. Mary Lou attended one of her monthly cooking demos where this recipe was first made and enjoyed.
Thank you again, Mary Lou!
As a special note, I want to extend a very warm welcome to the many loyal LNP readers who are joining us here for the first time. Once the dust settles, I will have a few more words on that. For now, suffice it to say that your emails have been amazing and I’ve been happily responding to every single one of them!
In the meantime, I look forward to lively, fun conversations through the comment section below every recipe post. ⇩⇩ For those who may be commenting for the first time, I will have to “approve” your first comment and then future comments will be visible immediately. This is a built-in spam control feature through WordPress, not an attempt for me to limit or censor the conversation.
Bottom line: fellow readers and I welcome comments both now and after you’ve made the recipe!
- 1 can cannellini beans, drained and rinsed with a few tablespoons of the liquid reserved
- 1-2 cloves garlic, peeled and minced
- 1/4 cup chopped cilantro
- 1/2 jalapeño seeded and chopped (I like to reserve and use some of the seeds)
- 1 teaspoon ground cumin
- 2 tablespoons freshly squeezed lime juice PLUS the zest of 1 lime
- 1/4 cup olive oil
- Kosher salt and freshly ground pepper*
- Optional garnish: a drizzle of olive oil, lime wedge, jalapeños slice, and/or a sprinkle of chopped cilantro
- For serving: vegetable dippers like celery, carrots, and cucumbers; pita chips or crackers; “Hint of Lime” or favorite tortilla chips
- Add all of the ingredients, except the olive oil, to a food processor and pulse until mostly smooth (I add 1 to 1½ tablespoons of the reserved bean liquid to make the mixture process a little better at first. You can use plain water if you forgot to reserve the bean liquid－just don’t use more than 2 tablespoons of either at this point or the end result may be looser than you prefer).
- Turn off the processor and scrape down the bowl, then drizzle in the olive oil while processing until the hummus is smooth and silky.
- Transfer the hummus to a bowl, cover and refrigerate until ready to use. The flavor is tasty right away but will continue to improve as the hummus sits for several hours. Serve with veggie, pita chips, or dippers of choice.
I add ½ teaspoon kosher salt and several grinds of the pepper mill, and then taste and often add a little more. I’ve been using no salt beans recently, and when using those, I add an additional ¼ teaspoon of salt.
I like to include roughly half of the jalapeño seeds for a small amount of heat. You may add as many as you like－or none at all.