Mixed Bean Hummus
Mixed Bean & Lemon Hummus
Having food intolerances you start to rely on a handful of certain go-to recipes. One of mine is hummus. Always incredible, always tasty and definitely filling. But sometimes you need to mix it up a bit and give your taste buds a new flavor profile to consider. So this afternoon I decided to make a mixed bean and lemon hummus. The great thing about this recipe is that you can add more of what you like (perhaps garlic) or less of the things you don’t like (maybe red pepper flakes). It’s so easy to customize and still tastes delicious.
INGREDIENTS
Start to Finish: 20 minutes
2 cups cooked beans, any variety you like (if using canned beans, rinse well and drain)
2 tbsp olive oil
2 tbsp sesame oil (or tahini paste)
7 sun-dried tomatoes in oil, finely chopped
2 cloves garlic, smashed and roughly chopped
¼ tsp garlic salt
¼ tsp pepper
¼ tsp red pepper flakes
2 lemons, juiced (about 4 tbsp)
zest of 1 lemon
10 stems cilantro, roughly chopped
10 stems parsley, roughly chopped
salt and pepper to taste
INSTRUCTIONS
Put the beans, olive oil, sesame oil, sun-dried tomatoes, garlic, garlic salt, pepper, red pepper flakes and lemon juice into a food processor. Blend to a puree.
Add in cilantro, parsley and lemon zest. Blend to combine.
Season with additional salt and pepper to taste.
Serve with fresh cut veggies and warmed corn tortillas.
note: you can add a bit of water, or more olive oil if the hummus seems too thick; if it isn’t thick enough add a few more beans until you reach your desired consistency