Hummus is a staple at our house. Hummus with pretzels. Hummus with veggies. Hummus sandwiches. Hummus and falafel. Hummus… you get the point.
This little creation is a slight spin on classic traditional hummus. With a healthy dose of spice and some extra protein. Mix garbanzo beans with black beans, add garlic and lemon, chili paste, and all your favorite spices and hummus. Food processor needed!
This dish makes a lot. Like a lot. you can serve at your dinner party or potluck, or have in the fridge for snacks and meals for over a week! We always have some type of hummus around and try to incorporate a new spice or zest to make things interesting. Here is a blog worthy batch that is oh so simple.
1 can garbanzo beans (15-16 oz)
½ can black beans (7-8 oz)
3 tbsp tahini
fresh lemon juice from 1.5 lemons (about 4 tbsp)
2 strips lemon zest, 2 x ½ inches, the white bitter part removed
4 garlic cloves
5 tbsp water
1 ½ tbsp extra virgin olive oil
1 tbsp chili paste (we use Sambal Oelek)
1 tbsp cumin
1 tsp yellow curry
1 tsp turmeric powder
1 tsp black pepper
1 tsp sea salt
handful of pine nuts*
1) Grab your food processor and add all ingredients and blend. Throw it all together and you are ready to dip, spread, go.
2) If your hummus is thicker than you desire, add a little more oil or water. Likewise, if it is too runny add more beans and tahini. Go until you get what you like. Enjoy!
*Handful as in however many you like on top! A serving tip: sprinkle a handful of pine nuts on top and a dash of cumin and 1 tsp of olive oil. Voila. Delish.