Ok so we’ve made hummus before and it turned out pretty well. Why stop there right? In continuing this vegan-ish kick, I’ve been trying to keep vegan snacks around the house that I can eat when I’m craving something and not break my good streak. Hummus always satisfies me.
When I first started making hummus, I was skeptical of adding water. I didn’t think it really contributed any flavor so why would I want it in my dip? Well, instead of contributing, it mutes the rest of the flavors a bit and makes the whole dish more appealing. I keep the processor running and add it in slowly until I achieve the desired consistency.
Last note on this recipe, it comes out a really cool lavender color. That’s always fun and looks great in a white bowl.
Chickpea Black Bean Hummus adds a new flavor element and looks nice on a plate. It's a fun variation to try on this staple dish.
Ingredients
- 1 15oz can garbanzo beans (chickpeas)
- 1 15oz can black beans
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/4 cup tahini
- 1/4 cup water
- zest of one lemon
- 3 cloves garlic
- 1 small bunch parsley
- salt
- pepper
- pinch of cayenne pepper
Instructions
- Drain beans and rinse until water runs clear, add to a bowl.
- Zest lemon and juice to reach desired amount in a measuring cup.
- Add peeled garlic and parsley to a food processor. Pulse to combine.
- Add the beans, tahini, lemon juice, olive oil and run on high until smooth.
- With machine running, add water until desired consistency is reached.
- Serve topped with a little fresh parsley and drizzled with olive oil.
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- All the ingredients
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- Processor
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- Finished disgh
