And it’s back to work today! Day 5 of work, day 6 in Honduras.

With only 2 full work days left, this is when we start to hustle, trying to get construction finished and get to as many places as we can before heading back home.

Again, so happy to have some fabulous guest posts while I’m gone!

Jessica is one of my favorite bloggers. I’ve been reading her blog from the very beginning and am always happy to see a new post up on her site.

Plus, she loves bacon as much as we do!

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Hi Branappetit readers! I’m Jessica and from How Sweet It Is and I’m here to share one of my favorite snacks with you today.

Truth be told… I didn’t always like hummus. Actually, I hated it. I found it creamy and gross and tasteless and just… yucky. And there was noooo way I was going to dip a carrot or celery stick in some hummus and call it a meal. Not even a snack! Just didn’t do it for me.

One day, I bought a tub of hummus on whim – one of those afternoons when I went to the grocery store famished – one of those times where I threw anything and everything in to my cart regardless of how green or chocolaty or expensive it was. It just may have been the best day ever. Not because I finally splurged and bought those Magnum ice cream bars I had wanted for so long, but because when I dipped a crispy pita chip in that hummus (I was still in the car, mind you) I felt like I had died and gone to heaven. An instant love connection was formed.

Since then, I’ve experimented with many different flavors of hummus. My all time favorites are the ones made with white beans… I find that their creaminess lends the perfect texture to the dip that can work in so many ways. And because I am a huge lover of lime and cilantro, that’s what I whirled into this version. It makes a great snack for dipping, but also is awesome topped on tacos and enchiladas!

And it’s quite a pretty color, don’t you think? Enjoy!

Cilantro Lime White Bean Hummus

makes about 1 cup

1 15-ounce can of cannellini beans, drained and rinsed

1 clove of garlic, minced (more or less, depending on your tastes)

1/4 cup fresh torn cilantro

1 teaspoon lime zest

1 tablespoon lime juice

1/3 cup olive oil (+ more to reach desired consistency)

salt and pepper to taste

Combine beans, cilantro, lime zest, juice and garlic in the food processor and blend until mixed. With the processor on, stream in olive oil until desired consistency is reached. I blended mine for a good 3-4 minutes to make it super creamy. Season with salt and pepper to taste and add a little more oil on top if desired. Serve with pita chips!

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