This traditional favorite is made with garbanzo beans also called chickpeas.
Necessity being the mother of invention, and feeling adventurous and a bit desperate for hummus dip I decided to try some black beans instead of garbanzos. Much to my delight I found them to be a superb substitution. I also discovered navy beans work well also.
2 c. cooked beans (see recipe bean spread)
3-4 T. lemon juice
2T. Tahini sesame seed paste ( I use untoasted sesame seeds)
2 T. Organic extra-virgin olive oil, EVOO- It’s very important to read our article on vegetable oils. Most cooking oils are toxic and not safe to eat.
2 t. ground cumin, add sparingly if serving children unaccustomed to its taste
1-2 cloves garlic
Pure water, add enough to make a paste for dipping or spreading (Add water while processing)
Salt (Celtic or Himalayan)
Process all ingredients in a processor or blender.
Maintain the Freshness of your favorite spices with these Firmly Closed salt and pepper mills glass grinders! They contain a sealing lid that fixes perfectly, keeping your ground spices freshly, away from moisture and dust, and free of undesirable residues on your table.
Hummus/Bean Dip Match-ups
Veggies: Carrots, celery, broccoli, cauliflower, cherry tomatoes, mushrooms, radish slices
Spread dip on green leaves such as romaine or kale and roll up like a wrap.
Spread on organic tortillas
Serve with organic blue corn chips
Pita bread with veggies and our Fiesta Seasoning
Cucumber & Tomato Sandwich
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