A quick and healthy bean dip recipe. Great with crackers or pita bread, or as a sandwich spread. Our two-year-old eats it with her carrots. Keeps in the fridge for about a week.
Preparation Time
15 mins
Total Time
15 mins
Calories
169 Calories
Recipe Instructions
Step 1
Blend lemon juice and tahini together in a blender until smooth; add olive oil, garlic, cumin, and salt. Blend mixture until smooth. Add 1/4 of the kidney beans and 1/4 of the garbanzo beans at a time to the tahini mixture; blend, scraping the sides after each addition. Pour hemp seed hearts into hummus and blend until smooth.
Ingredients
1 teaspoon salt
½ cup fresh lemon juice
1 clove garlic, minced
¼ cup olive oil
1 teaspoon ground cumin
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
