Cilantro Ranch White Bean Hummus with Roasted Cherry Tomatoes

Calories: 130 Proteins: 4 Carbs: 14 Fats: 6 Serves: 4



  • - 1 15- ounce can of white beans, drained and rinsed
  • - 1 clove of garlic, minced
  • - Cilantro Ranch Dressing
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  • - 1-2 Tbsp fresh lime juice
  • - 1/3 cup avocado oil, + more to reach desired consistency
  • - salt and pepper to taste
  • - INGREDIENTS for roasted tomatoes
  • - 1 (5 oz) containers cherry tomatoes whole
  • - 2 garlic cloves, minced
  • - 2 Tbsp avocado oil
  • - 1 tsp kosher salt
  • - 1 tsp fresh cracked black pepper


Preheat the oven to 375°F. In a medium bowl, toss together tomatoes, garlic, avocado oil, salt and pepper. Transfer to a baking sheet and spread into an even layer. Bake for 20-25 minutes, or until tomatoes are soft and very fragrant and skins begin to break open. INSTRUCTIONS Combine beans, lime juice, garlic and dressing in the food processor and blend until mixed. With the processor on, stream in avocado 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. Pour into a serving dish and top with roasted cherry tomatoes and serve with toasted crostini or pita chips.

Cilantro Ranch White Bean Hummus with Roasted Cherry Tomatoes