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).
- 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
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.