Cilantro Lime Hummus

Found: How Sweet It Is

Makes 1.5 cups

What was in the fridge an hour ago? Cucumber, red pepper, and cauliflower. Vegetables we enjoy, but not on their own. As usual, the search was on for something to pair them with.

Usually one for traditional chickpea hummus, we came across this recipe. What else was in the fridge an hour ago? Cilantro. It was meant to be!

What’s in the fridge now? Chopped veggies and a tub of cilantro lime hummus.


  • 1 can (15-oz) of cannellini beans, rinsed
  • 1 clove garlic
  • 1/4 cup packed cilantro
  • 1 tsp. lime zest
  • 1 tbsp. lime juice (~1/2 a lime; or use the bottled kind)
  • 1/3 cup extra virgin olive oil (use more if you desire a runnier dip)
  • Black pepper, to taste

How to:

  1. In a food processor, combine all ingredients except the oil. Puree. Once the mixture becomes too thick and comes to a halt, add the oil. Puree until smooth.

If you do not have a food processor, mash the beans with a fork, mince the garlic and cilantro.

Make it a meal:

  • Serve with crudites and Mary’s Organic Crackers
  • I like to use this as an appetizer

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