Mexican White Bean Hummus

I’ve been totally obsessed with hummus lately. It all started after I whipped up a batch of The Most Delicious Hummus OF ALL TIME. The stuff is amazing. I ate it every day for weeks. I brought it to potlucks, and everyone gave it rave reviews. It’s still one of the most popular recipes on the blog. Anyway. Last week was Cinco de Mayo. Being obsessed with hummus but wanting to make something with Mexican flair, I came up with an idea: Mexican White Bean Hummus! Sub cannellini beans for some of the chickpeas, lime for the lemon, add a handful of Mexican spices, and top with Pico de Gallo. Voila! You have an equally delicious spin on the classic and ever-popular hummus. I hope you enjoy this quick, easy, and healthy recipe as much as I do!

SERVINGS [ 2 1/2 cups]

 INGREDIENTS:

1 14.5 ounce can cannellini beans, rinsed and drained

1 14.5 ounce can chickpeas, rinsed and drained

6 tablespoons tahini paste

Juice from 1 lime

Splash water

1/2 cup extra-virgin olive oil

1 teaspoon salt

2 garlic cloves, roughly chopped

2 teaspoons chili powder

1 1/2 teaspoons cumin

1/4 cup roughly chopped cilantro (optional)

Pico de Gallo to top (recipe coming soon)

DIRECTIONS:

Add all of the ingredients to a food processor and pulse until smooth. Serve with fresh cut vegetables, tortilla chips, or warm pita bread.

 

*Please note the feature photo is courtesy of http://www.twohealthykitchens.com