Bean Dip Hummus is a great (and tasty) way to get protein and fiber in your diet. This recipe is versatile and you can customize it to your favorite type of bean. Serve with some healthy veggies for dipping.
Bean Dip Hummus
It's always nice to have a yummy dip in the fridge when it's snack time. You can use a variety of cooked beans for this recipe and enjoy with sliced veggies, such as zucchini, carrots, and cucumbers. My favorite is garbanzo beans (chickpeas).
Ingredients
- 2 cups cooked or canned beans of choice (white, garbanzo, black, or a mix)
- 1/4 cup tahini
- 1/4 cup fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 1 clove garlic
- 1 tsp ground cumin
- 1/2 tsp Himalayan salt or Celtic sea salt (or more to taste)
- 2 to 4 tbsp filtered water
Instructions
- In a food processor, combine the beans, tahini, lemon juice, olive oil, garlic, cumin, salt, and 2 tablespoons (30ml) of water.
- Process until creamy and smooth.
- Thin with another 1 to 2 tablespoons of water, if you prefer.
- Refrigerate until ready to use. Use within 3 days.
