Otherwise known by my coworkers as hummamole (or guacammus), this green-colored white bean dip looks a bit like guacamole (from far away). Don’t be fooled – it tastes nothing like avocado and doesn’t even have any avocado in it. This dip is strong in the flavors of both cilantro and cumin. Be warned: it’s slightly addicting if you (like me) love cilantro.
I’m all about the white bean hummus, as I explained to my coworker Colette today when she asked me what was in my mysterious hummamole (her name for it!). To me garbanzo beans tend to bring more of a grainy texture and I like my hummus as smooth as possible. Colette shares a love for cilantro and emailed me late in the afternoon to tell me she just couldn’t get enough of the cilantro hummamole.
The amount of cilantro used in this recipe is a rough estimate – I tire easily of pulling the cilantro leaves from the stems, but if I could eye-ball it I would say that I used about a cup or so. Maybe less. You can obviously add more if you require more cilantro flavor.
Serve with pita bread or chips, veggies or tortilla chips.
- 2 c. dry Cannellini beans
- 2 or 3 garlic cloves
- ¾ to 1 c. fresh cilantro leaves
- Juice of 2 limes
- 1 tsp. ground cumin
- 2 scallions (green parts only)
- ¼ to ½ c. olive oil
- 1 tsp. kosher salt
- ½ tsp. ground black pepper
- additional olive oil drizzle as garnish
- Soak the beans overnight. Drain and rinse the beans and put into a medium-sized saucepan. Add four cups of water and bring to a boil.
- Reduce heat and simmer about one hour. Drain and rinse beans with cold water.
- Add all ingredients to a food processor or blender. Process or blend until smooth. Drizzle with olive oil before serving.