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Author Notes: Don’t ever reach for another tub of commercially made hummus in the deli case, yuck! After looking for a way to lighten and smooth my hummus I added white beans and was thrilled with the results. I have served this to everyone from kids to wine snobs and they have all licked the bowl. It makes a great dip for veggies or spread for wraps and sandwiches. Plus hummus will stand up nicely for school/work lunches. —Mlc1977
Makes 30 oz
- 1 can garbanzo beans/chickpeas
- 1 can white beans
- 1/2 cup olive oil
- juice of 1-2 lemons
- 1-2 teaspoons cumin
- 2 cloves garlic
- 1-3 tablespoons cilantro
- 1 dash hot sauce (I like Chalua garlic hot sauce)
- salt & pepper
- Rinse and drain the beans (reserve 2 tablespoons of the liquid from the chickpeas).
- Put all the beans in the food processor with the juice from the lemons, some lemon zest, and the 2 tablespoons of liquid from the can. Turn on the machine and grate the 2 cloves of garlic into the running food processor, add the cumin, a teaspoon of pepper, hot sauce, and about 2 teaspoons of salt.
- Leaving the machine on drizzle in the olive oil slowly, you may need to add more oil or lemon juice if the dip is too tight. Once the dip has reached the right consistence remove from the processor and mix in 1-3 tablespoon fresh diced cilantro. Serve with veggies and pita chips or spread on a sandwich or wrap.
- Hints For more spice increase the hot sauce or fresh garlic, if it needs more lemon flavor add more cumin and lemon zest. Don’t be afraid to add more salt if its bland, the amount of salt you need will vary based on the brand of beans you use.
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