Look what I found!
I scored a beautiful bunch of cilantro that was fresh, vibrant and affordable. Since I still had plenty of limes left over from the lemon-lime cake I made recently, the first idea was obvious: combine cilantro and lime.
Cilantro always makes me think of Mexican food, my favorite cuisine, which naturally brings margaritas to mind. With snow piled up outside my window, I was craving a big, cold margarita — preferably a huge one.
Because I have a serious hummus obsession, a bean dip was inevitable. I tossed the ingredients into my food processor only to realize we were completely out of olive oil. Thankfully, I remembered a bottle of Persian lime olive oil I had saved from a summer shopping trip — perfect for this recipe.
Everything fell into place.
My partner has suddenly become a hummus fanatic, which means store-bought tubs disappear in hours instead of days. That’s fine — it pushes me to make hummus at home more often. Also, he’s still making me eat brownies. How dare he.
Cilantro Lime White Bean Hummus
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Ingredients
- 1 15- ounce can of cannellini beans, drained and rinsed
- 1 clove of garlic, minced (adjust to taste)
- 1/4 cup cilantro
- 1 teaspoon lime zest
- 1 tablespoon lime juice
- 1/3 cup olive oil, plus more to reach desired consistency
- salt and pepper to taste
Instructions
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In a food processor, combine the drained cannellini beans, cilantro, lime zest, lime juice and minced garlic. Blend until the mixture is well combined. With the processor running, stream in the olive oil until you reach your preferred consistency — I processed mine for 3–4 minutes to get it very smooth. Season with salt and pepper to taste and serve with pita chips or your favorite dippers.
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If you tried this hummus, tag your photos with #howsweeteats. I appreciate seeing your versions and feedback!
Gotta go — my cabana boy will be here any minute with my margarita.