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Kidney Bean Hemp Hummus

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Recipe Summary Kidney Bean Hemp Hummus

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.

Ingredients | Healthy Recipes To Eat All Week

½ cup fresh lemon juice

½ cup tahini

¼ cup olive oil

1 clove garlic, minced

1 teaspoon ground cumin

1 teaspoon salt

1 (15 ounce) can kidney beans, rinsed and drained

1 (15 ounce) can garbanzo beans, rinsed and drained

2 tablespoons hemp seed hearts

Directions

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.

Add a couple tablespoons of water between blending if mix seems too thick.

The kidney beans can be replaced with other sorts. I have also used pinto and black beans.

The hemp hearts have practically no effect on the taste and can be excluded without issue.

Info | Healthy Recipes To Eat All Week

prep: 15 mins total: 15 mins Servings: 12 Yield: 12 servings

TAG : Kidney Bean Hemp Hummus

Appetizers and Snacks, Dips and Spreads Recipes, Hummus Recipes,