- 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
Cilantro Lime Hummus
Yield: 1½+ cups
This healthy, easy-to-make hummus redefines the classic condiment by shaking up the usual ingredients and adding south-of-the-border flavor.
Ingredients
Instructions
- 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.
Notes
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.