Prep 10 mins
Cook 0 mins
A craving for bean dip resulted in this recipe. Adjust seasonings to your taste. Serve with corn chips or pita triangles or spread on baguette slices, top with Mexican type cheese and broil.
- 1 (19 ounce) can chickpeas, rinsed and drained well
- 1 (19 ounce) can cannellini beans, rinsed and drained well (white kidney beans)
- 3 -4 green onions, trimmed and coarsely chopped
- 2 garlic cloves, peeled and coarsely chopped
- 1⁄4 cup cilantro leaf (less if you're not wild over cilantro)
- 2 tablespoons olive oil (or more to taste)
- 2 teaspoons hot sauce (more if you like heat)
- 2 teaspoons cumin (or more)
- 1⁄2 lime, juice of
- black pepper, freshly ground to taste
- Add all of the ingredients into a food processor bowl as you prepare them.
- Pulse until the dip reaches desired consistency, adding more olive oil or some water if it's too thick. I like mine almost smooth.
The lime juice is a must! I forgot to add it and tasted it and it was bitter. I added the lime and it evened out. I was out of scallions, so used some leek and reduced the hot sauce. It was too hot even reduced for us! So I'll leave it out next time. I'll have to try spreading it on a bagel and broiling. Sounds like a good idea. Thanks!
I made this for my dh and he really liked it. He said "Mmmm, I love this new hummus you've made." It does have the feeling of hummus because of the chickpeas, but the cilantro and lime give it a unique flavor and a wonderful smell. If you like both salsa with cilantro and hummus you'll like this dip. I realized at the last minute that I was out of hot sauce so I used powdered cayenne pepper (about 1/2 tsp.) Thanks for a great dip!