White cannellini bean hummus with cilantro

Looks like guacamole, but it’s not!


  • 2 cups white beans (cooked in the crock pot over night on low after soaking for about 4 hours — in the morning I turned it on high for about 1 1/2 as the beans weren’t cooked! that surprised me)
  • 1 bunch cilantro
  • 1/2 cup olive oil (more if needed)
  • Juice of 2 lemons
  • 5 cloves of garlic (more or less to taste)
  • Salt to taste

I pureed the olive oil and cilantro in a food processor with the garlic first then added the rest of the ingredients. Blended until smooth.

I served this on grilled eggplant slices the day I made it. After that I ate it on rice cakes, and also used it in place of salad dressing. It can be a sandwich spread, or a veggie dip. I imagine it can be frozen as well, though I’ve not tried it yet.

0 thoughts on “White cannellini bean hummus with cilantro

  1. I have made regular cilantro hummus before and also served it with eggplant! Great minds think alike I guess :).

    I will have to try the white bean version. Yum! (And isn’t the crockpot so useful!!)

  2. I’ve been looking over your beautiful blog…great pictures and delectable recipes. I would like to invite you to participate with me in Crock Pot Wednesday, a blog event that I host each week. You might find it enjoyable. There are always lots of terrific ideas posted. I usually have Mister Linky up by Monday or Tuesday at the latest. Come see for yourself.

  3. I’d like that, thanks…and I’m planning a turkey thigh in the crock pot soon which is nice and seasonal…I’ll look into what I need to do to participate. thanks for inviting me.

  4. Wow, when I saw the photo it did look like guacamole to me. Nice!

    By the way, Thanks so much for your kind thoughts about my cat. It means alot.