Cilantro Lime White Bean Hummus.

Look what I found!

A bunch of delicious, vibrant cilantro. And it didn’t cost me an arm and a leg.
Since I had lots of limes left over from the lemon lime cake I made a few weeks ago, I knew the first step would be to combine the cilantro with lime.

Cilantro reminds me of delicious Mexican food (my favorite cuisine!), which in turn reminds me of margaritas. I could use a margarita considering there is a hefty amount of snow piled outside my window.
A big margarita. Huge.

And because I have a dangerous hummus obsession, I knew some form of the bean dip was on the agenda.
But after I dumped nearly all of the ingredients into my food processor, I realized we were out of olive oil. Totally out.

Who am I?

Luckily, I instantly remembered that I had some persian lime olive oil leftover from my shopping trip this summer. Love.

It had to be fate.

Apparently I’ve got Mr. How Sweet hooked on hummus all of a sudden. Turns out that beans are on his okay-to-binge list, which means that my favorite tub of hummus is lasting only about 4 hours these days instead of 24. It’s forcing me to make it at home now much more often. Plus, he doesn’t smell so hot.
And he is still forcing me to eat brownies. How dare he.

 

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Cilantro Lime White Bean Hummus

makes about 1 cup

1 15-ounce can of cannellini beans, drained and rinsed

1 clove of garlic, minced (more or less, depending on your tastes)

1/4 cup cilantro

1 teaspoon lime zest

1 tablespoon lime juice

1/3 cup olive oil (+ more to reach desired consistency)

salt and pepper to taste

Combine beans, cilantro, lime zest, juice and garlic in the food processor and blend until mixed. With the processor on, stream in olive oil until desired consistency is reached. I blended mine for a good 3-4 minutes to make it super creamy. Season with salt and pepper to taste. Serve with pita chips!

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Gotta go! My cabana boy will be here any minute with my margarita.