FOOD | Creamy Cilantro white Bean Hummus

I first discovered Eat Grain products at one of my favourite local boutiques, Walrus. I bought a bunch of Eat Grain's one step bake breads as holidays gifts. I also had the pleasure of meeting one of the owners of Eat Grain, Shira McDermott in the store while shopping. She has a food blog, focused on budget friendly, easy to prepare, vegetarian foods called In Pursuit of More. I HIGHLY recommend you follow her and try out some of her recipes!  

Today, I'm sharing a very yummy hummus recipe. I know what you guys are thinking, hummus? Really, that's it? But in all seriousness, this hummus has a secret sauce and that secret sauce is the creamy cilantro dressing (which I've used with a few other recipes as well!) So let's start with the cilantro dressing first:

Creamy Cilantro Cashew Dressing Recipe - The Secret Sauce

What you'll need:

  • Blender ( I surprisingly used my magic bullet and did this in smaller batches)
  • 1 cup water
  • 1/2 cup olive oil
  • 1/2 tsp salt
  • 1.5 cups fresh cilantro (about 1 bunch)
  • 1 fresh scallion
  • 1/2 cup cider vinegar
  • 3/4 cup cashews
  • 1/2 fresh jalapeño
Shut Up I Love This Cilantro Dressing
Shut Up I Love This Cilantro Dressing

Take all off these ingredients, toss them into a blender - Blend until smooth! Taste and taste some more to adjust the heat, (if you want to add more jalapeno or not). Trust me, you'll want to put this sauce on everything you cook! Now on to the hummus.

Shut Up I love This White Bean Hummus
Shut Up I love This White Bean Hummus

White Bean Hummus

What you need:

  • Blender
  • 2 cups (cooked, pre-cooked) white kidney beans
  • 2 tbsp tahini
  • 1 yellow pepper, roasted
  • 1/4 cup cilantro dressing (*Recipe above)
  • 1/2 tsp salt
  • 1/4 c lemon juice (*A squeeze of lime juice - personal preference)
  • chile flakes
  • green onions for topping
  • olive oil for garnish
2015-09-05 07.16.43
2015-09-05 07.16.43

First thing, you need to roast the bell pepper. Set your oven to 400 degrees. Slice the pepper in half and place it on a flat baking tray, seed side down (no need to seed the pepper first). Roast the pepper for about 15 - 20 minute. Keep you eye on it. Roast until the skin is black and starting to rise off the flesh of the pepper.  The more char, the easier to remove the skin of the pepper when done. Once done, remove from oven and let cool to handle. Remove the seeds and the cahr skin the best you can, It;s ok if you can not get it all.

*TIP - Now, if you are pressed for time, you can cheat and use roasted yellow bell pepper from the jar. You just have to make sure to drain and wash off as much of the olive oil or else the dip can turn too oily.

Now that the peppers are ready, combine all of your ingredients and blend in a blender or food processor until smooth and creamy (yes, this is where add that cilantro dressing!!).

*TIP - I added a squeeze of lime and a little less lemon to my recipe as I like a more tart taste. If you don't just stick with the lemon.

That is all, you are done. Serve in a bowl, topped with chile flakes, sliced scallions, and a dash of olive oil (and black pepper if desired).

Hope you love this dip as much as I do. Let me now how it goes!

Love & Light,  S

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