Cilantro Lime White Bean Hummus with Roasted Jalapeno
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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.
Serves: 6-8 servings
  • 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
  1. 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.
  2. 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!
If you're not a cilantro fan, substitute it with basil, parsley, or your favorite fresh herbs.

Use fire roasted mild jalapenos in place of the roasted jalapeno to save time.

Recipe by Flavor the Moments.
Recipe by Flavor the Moments at