I saw at my store that the dip section was a little lacking, so this was the perfect opportunity to make my own hummus. I know I’ve said this before but homemade hummus is so much better than store-bought anyways.
I actually used all pantry items to make this dip – canned beans, dried spices, bottled lemon juice – so it’s perfect if you’re having a hard time getting fresh foods from the grocery store. I prefer the freshness of real lemon juice but bottled lasts so much longer and it’s great to have on-hand when shopping trips don’t happen too often.
I used white kidney beans for a little change from classic hummus, but you could easily use chickpeas if you have them. I like the flavour of the tahini and cumin, they add nice middle eastern flare.
This was just such an easy appetizer/snack and you could serve it with any veggies or chips that you have on hand. You could also use it in wraps or on toast. I think you could use it in any place that you use avocado – it adds the same creaminess but with much less fat! It is a very healthy option and it is all natural. Since there are no preservatives, be sure to eat it within 3-5 days for optimal flavour and freshness.
- 19oz can white kidney/cannellini beans, drained and rinsed
- 3 tbsp lemon juice
- 3 tbsp water (*plus more, optional)
- 2 tbsp tahini
- 1 tbsp olive oil
- 1 tsp cumin
- 1/2 tsp each: salt, pepper, garlic powder
- Place all ingredients into food processor. Blend until smooth, scraping down sides of bowl if necessary. *Add extra water if you want your dip to be a little thinner
- Serve on platter with any veggie sticks, crackers, pretzels.
- Makes 2 cups.