Lemony Cilantro White Bean Hummus

Holy Smokes! I didn't mean to start a blog and then slowly begin to abandon it. Long story short, we bought a duplex. We had some money saved + equity in our place and wanted to make a sound investment that would provide us with some extra cash flow (preschool ain't exactly cheap, guys). So Joe and I have basically spent the last month renovating a little cottage that was built in 1910. We'd drop Cheech off at school then head into a day of cleaning, painting, replacing floors, installing light fixtures and closets, mulching, you name it. The unit we've been working on should be ready to go and rented out by the end of the week. Thank God.

Needless to say, there's been very little time for cooking around here. We've enjoyed plenty of quesadillas and simple scrambles, but nothing that's actually worth photographing or writing about. I finally feel like I'll have the energy to catch up on my life though. I made this hummus with the intention of posting it over three weeks ago, but you'd be surprised how exhausting it is to renovate a place when you're on a serious time crunch. Most days, I'd pick Cheech up from school and stare into space while she played at a park for a couple hours before 8pm bath and bed for the both of us. 

Back to the hummus. This recipe was a bit of a happy accident. I had a pot of white beans on the stove that needed about another half hour of cooking when I put Cheech down for her nap one day. I accidentally passed out with her, and ended up sleeping for over two hours (see… I really have been tired). By the time I woke up, the beans had turned to total mush. They were unquestionably inedible in that state, but I hate, hate, HATE to waste food. I think my aversion stems back to my catering days of calculating food costs and learning to always utilize every ingredient to the last bit. Food thrown in the trash = money lost + socially irresponsible practices. In other words, no bueno. So I did what any professional cook would do, which is to turn a disaster into a success. Obviously, this hummus could easily be made with white beans that are cooked just right, but now you'll know how to save the day if you ever find yourself in a similar predicament.

Lemony Cilantro White Bean Hummus

1-1 1/2 c. of cooked (or overcooked) cannellini or navy beans

1 garlic clove

zest and juice of 1 lemon

1/2 bunch of cilantro, coarsely chopped

olive oil

salt + pepper

Mix the beans, garlic, lemon juice and zest, and cilantro in a food processor. Slowly drizzle in oil as the machine is going until you reach desired consistency (I added roughly a cup). Season to taste. Great as a dip for crackers, veggies, meat, etc. Or, slather it on a piece of toast topped with a 7-minute egg, like I did for breakfast 3 days in a row. 

P.S. This would also be fantastic with limes, but we were still suffering through the limepocalypse when I made it.