Cilantro Lime Hummus

One of my biggest weaknesses, as well as biggest enemies, is hummus. I’ll take pine nut, garlic, jalapeno, red pepper—you name it, I love it. Sure, garbanzo beans are good for you, packed with fiber and nutrients, but come on, let’s be real. Too much hummus loaded with Tahini and oil can definitely be too much of a good thing. So, in order to still get my hummus fix, but be more conscious of the fat and sodium intake, I’ve decided to try Cannellini beans in their place. They have more fiber and protein, hopefully helping me reach my ‘no really, I can’t have anymore’ limit much sooner.

I typically begin by preparing the garlic and cilantro, along with collecting all the necessary ingredients. Once this is done, you really have your work cut out for you, because now you can toss all the ingredients in to the food processor and sit back and watch it work it’s magic. 

I’ll share a little trick I’ve learned about making hummus. You can actually cut down the amount of olive oil you use, if you keep some of the juice that you drained from the can of beans to use to thin out the mixture. This keeps the flavor consistent while allowing you to reach the consistency that you want. 

Now, this is the point in which you can take over and adjust the flavor in any way you’d like. Me personally, I have a flare for heat, so the first thing I’m going to grab is some pepper flakes and cayenne powder. I’ve also learned that a dash of balsamic vinegar adds a nice tartness while blending out the color well. Add all this in, blend it one final time, and serve.

The best part of this dip is that it has many applications. Personally, I’ve used it for a nice carrot dip, giving the flavor of a rich guacamole without the chip and dip aspect, while maintaining the hummus element of it. However, because of its likeliness, you can use it for many situations while still maintaining its crowd-pleasing benefit. You can lighten the cilantro for a heartier bean dip, or accentuate its chip compliment by adding more jalapeño and tossing in a tomato or two for a nacho sidekick. Either way, it’s a delicious side that is guaranteed to satisfy all pallets or works towards wrapping up a number of recipes that need a flavorful accolade.

1 Can Cannellini Beans
6 cloves of garlic (or to taste), peeled and halved
1/2 cup fresh cilantro, rinsed and de-stemmed
1 tablespoon fresh lemon juice
1/3 cup olive oil
2 tablespoons cannellini bean juice
1/2 teaspoon chili powder (optional)
1/4 teaspoon cayenne powder (optional)
Salt & Pepper to taste


Drain beans but keep juice aside.
All all ingredients in a food processor of blender. Can also use an immersion blender in a large bowl.
Add cannelini juice as necessary for consistency.
Serve with a cilantro garnish.