Thursday, September 8, 2011

Cilantro, Lime & Roasted Jalopeno Hummis

I have been wanting to try this Cilantro Lime White Bean Hummis from How Sweet for a while now.  We are also in love with the Cilantro Jalopeno hummis from Trader Joe's.  So I thought I would make up my own version by sort of combining the two!  I decided to go the White bean route rather than the typical garbanzo beans.  I've made hummis previously with garbanzos and had a hard time getting it smooth.  We loved it with the white beans and will definitely use them again.  I can't wait to make some more variations and flavors, the homemade hummis was soooo much better than store bought...bold statement!  The great thing is you can really use whatever flavors you want and make it to your own tastes.  Below is a rough estimate of what I used!

1 15oz can cannellini beans, drained & rinsed
1 bunch cilantro
1 lime
1 garlic clove
3 jalopenos
1/4 cup olive oil
salt & pepper to taste

Turn oven to broiler setting.  Roast jalopenos under broiler, turning, until all sides are blackened.  Remove from oven and either place jalopenos in a ziploc or cover pan with a towel so they can sweat for 5 minutes.  (While jalopenos are roasting) add beans, zest of 1/2 of the lime, juice from 1/2 the lime, garlic, 1/2 of the cilantro, & olive oil to your food processor.  Process until smooth adding more olive oil if needed to help it come together.  Taste the hummis.  Add more lime juice or cilantro if needed & season with salt & pepper (I used juice from the whole lime & close to 3/4 bunch cilantro).  Put hummis into a bowl to serve.  Once jalopenos have had a chance to cool, peel the blackened skin off and remove seeds and stem.  Put jalopenos in (clean) food processor with just a drizzel of olive oil and just blend a few times to roughly chop the jalopenos and combine with oil.  Place jalopenos in the middle on top of hummis and serve!  We like hummis with pretzel thins, but you can also serve with pita chips, crackers, or tortilla chips.

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