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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).
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Servings: 2 Cups
Ingredients Method

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

Method
 

  1. In a food processor, combine the beans, tahini, lemon juice, olive oil, garlic, cumin, salt, and 2 tablespoons (30ml) of water.
  2. Process until creamy and smooth.
  3. Thin with another 1 to 2 tablespoons of water, if you prefer.
  4. Refrigerate until ready to use. Use within 3 days.