Kidney Bean Hemp Hummus
In fact, red beans can be a very good substitute.
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 | Canned Kidney Beans Nutrition Facts½ cup fresh lemon juice½ cup tahini¼ cup olive oil1 clove garlic, minced1 teaspoon ground cumin1 teaspoon salt1 (15 ounce) can kidney beans, rinsed and drained1 (15 ounce) can garbanzo beans, rinsed and drained2 tablespoons hemp seed heartsDirectionsBlend 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 | Canned Kidney Beans Nutrition Factsprep: 15 mins total: 15 mins Servings: 12 Yield: 12 servings
TAG : Kidney Bean Hemp HummusAppetizers and Snacks, Dips and Spreads Recipes, Hummus Recipes,
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