Cilantro Lime White Bean Hummus with Roasted Jalapeno
Cilantro Lime White Bean Hummus with Roasted Jalapeno is creamy white bean hummus with the freshness of cilantro and a burst of lime flavor. It’s topped with chopped, roasted jalapenos to give it a nice, mellow charred jalapeno kick.
I love my chips and dip. 🙂 I don’t eat it all the time, but I love any excuse to make it and enjoy it. One of my favorite dips is hummus. I’ve posted a White Bean Hummus recipe, complete with roasted garlic, but this time I went for something different. I’ve been doing a lot of cilantro and lime these days, so this hummus reaped the benefits of those ingredients. Before today, I’ve never had hummus with these flavors, and I must say it’s my new favorite variation! I could just eat this stuff out of a bowl with a spoon. No chips required. 😉
Hummus isn’t only delicious, it’s easy. Sure, you can go out and buy it, but once you taste it homemade, I think you’ll agree that homemade tastes best. There’s simply no comparison! All it takes to prepare hummus is a food processor and a few ingredients. Give them a whir, and your dip is done. It doesn’t have to be a dip, either. It’s a great spread as well. 🙂
If you’re not a cilantro fan, you could substitute basil, parsley, or any other fresh herb that you enjoy. Don’t let the cilantro stop you from making this! That’s an order. 😉
The roasted jalapeno is an extra step that’s worth it, but in a pinch, you can certainly buy a small can of fire roasted jalapenos. The charred flavor of the jalapeno really balances the freshness of the cilantro and lime and gives it a nice, mellow kick. I hope you get around to making this hummus so you can see just how great homemade hummus can be!
- 1 jalapeno pepper
- (2) 15 ounce cans cannellini beans, rinsed and drained
- ¼ cup chopped fresh cilantro (leaves only)
- 3 tablespoons fresh lime juice (about 1 large lime)
- 2 cloves garlic, minced
- ¼ cup extra virgin olive oil
- salt and pepper, to taste
- Preheat the oven to broil. Line a small baking sheet with foil. Cut the sides off of the jalapeno lengthwise around the core. Discard the core and seeds. Place each piece of the pepper skin side up on the prepared baking sheet. Broil on the middle rack of the oven until the skin is blackened, about 5-8 minutes. Remove from the oven and place in a bowl. Cover with foil. Once the pepper has cooled, peel off the blackened skin and chop into small pieces. Set aside.
- Place the beans, cilantro, lime juice, and garlic in the bowl of a food processor. Pulse until smooth. With the food processor on, add the olive oil in a steady stream. Leave the food processor on until the oil has been incorporated. Add salt and pepper to taste, and pulse to combine. Pour the hummus into a bowl. Add the roasted jalapenos, and stir. Enjoy as a spread or dip!
Use fire roasted mild jalapenos in place of the roasted jalapeno to save time.
Recipe by Flavor the Moments.