I like my hummus with a little zing. There's nearly a cup of cilantro and a bit of cayenne in this recipe. I pour a little good olive oil over the top of mine, to boost flavor. I also keep the white beans and cilantro leaves on the chunky side.
Enjoy this chip-dip, sandwich spread, or eat-from-the-tupperware favorite, remixed summer style.
Spicy Cilantro White Bean Hummus
makes 16 portions
2 cups cooked Navy beans, cooled
1 lb. dry Navy beans, 3 bay leaves, and 1 t. kosher salt
1/3 cup reserved cooking or canning liquid
3/4 c. cilantro leaves
1/4 c. olive oil
1 large clove garlic
1 t. ground sea salt (or 1/2 teaspoon kosher salt)
1 t. cayenne
1 t. ground black peppercorns
1. If starting with dry beans, quick soak them in boiling water for two minutes, then let sit for one hour. Bring the beans back up to a boil for 45 minutes, then let stand for 15 minutes, covered, with 3 bay leaves and one teaspoon kosher salt. Drain and rinse. Allow to cool to room temperature (or flash cool in the freezer).
2. Add the 1/3 cup cold cooking water and the 1/4 cup olive oil to a food processor. Add the cilantro, and pulse slowly (to avoid leaks) until you have a pesto-like paste. When you reach a consistency you like, add the garlic and spices and pulse again.
3. Slowly add the navy beans, a little at a time. When your hummus reaches the desired texture, it's ready to serve. Add a pour of olive oil and some cilantro leaves, or serve plain. It's delicious either way.