Jalapeno Cilantro White Bean Dip

As you probably already know, I love hummus.  I believe my love affair started the year I lived 2 blocks from Trader Joe's.  Fairly positive I went there every other day... Josh worked there at the time, they have the best hummus in the world, they knew me by name.  It was glorious.  Every now and again I feel like mixing it up from my normal recipe for something a little more exotic.

This version is technically a "bean dip".  No chickpeas were pulverized in the making of it.  It's creamy, spicy, and begging to be scooped onto salty tortilla chips.

Jalapeno Cilantro White Bean Dip

Ingredients

• 1 can white beans - I used cannelini, rinsed and drained
• 1 T lemon juice
• 1 bunch cilantro
• 1 jalapeno
• 2 cloves garlic
• 1/2 t sea salt
• 1/2 t cumin
• 1/2 t cayenne pepper
• 1/2 t smoked paprika (optional, but highly recommended)

Directions

• Blend beans and lemon juice until smooth
• Add jalapeños (seeds too), spices and cilantro
• Process until smooth, green and spicy!
• Enjoy with tortilla chips.

Holy not-guacamole!

This dip would be perfect for a tailgate party or summer picnic.  The white beans are a little creamier when they are processed than chickpeas are.  Feel free to adjust the spice as you see fit.  I didn't think this was too hot at all, even with all of the jalapeño seeds.  Warning - if you like chips and dip like I do, this will not last long in your fridge.  Next time I'm just going to make a double batch right away.