black bean hummus + preserving cilantro

The holidays are quickly approaching. It seems to be sneaking up on me a bit this year, and I can’t figure out why. I wanted to give you a VERY easy appetizer that comes together in a hurry, tastes great, and is a healthier alternative to all of the creamy, cheesy, carby (and delicious!) dips that will be coming your way over the next six weeks. This stuff is maybe the ugliest-looking stuff I make, but it’s delicious and easy and healthy, which means we make it quite a bit around here. I usually make it as a dip, but the leftovers work great in burritos/tacos too.

I make this all year long, and I think these photos are from this summer, hence the fresh cilantro. I typically get A TON of cilantro during the early summer months when it’s growing here, and then I freeze it. Some I freeze in ice cube trays as cilantro pesto, but then the rest I just put in big plastic bags with a bit of olive oil to keep it from browning. The frozen stuff works great in soups, salsa, and this dip, although you wouldn’t want to use it as a garnish like I did here.

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