Two Bean Hummus

We make traditional chick pea hummus A LOT in our house but I wanted to switch it up. So, I went searching for other hummus recipes and found tons- very overwhelming in fact. I didn’t have the time or energy to try them all out so I took a little from each of them and this dip was born. I love it so much I’ve made it for the last three days in a row and all of my daughters gave it a thumbs up-even the one who doesn’t like hummus. That’s a winner in my books!

1 1/2 cups Black beans (or one 14oz can rinsed and drained)
1 1/2 cups Chick peas (or one 14oz can rinsed and drained)
3 Tbsp Tahini
3 Tbsp fresh squeezed lime juice
1 Tbsp extra virgin olive oil
1-3 Tbsp water (depends how dry your beans and tahini are. Both mine were quite dry so I used 3 Tbsp)
Scant 1 tsp sea salt (if your beans are salted already use less)
2 tsp ground cumin
1 very small amount of minced garlic ( I used about 1/4 clove because my kids are wimps when it comes to fresh garlic, but the flavour was lovely. Not over powering at all)

Add all ingredients in a food processor, or the Blendtec twister jar as I used, and purée until smooth.

Enjoy with tortilla chips, crackers, pitas or cut up veggies. This dip is easy enough to throw together during the week for a snack or lunch but flavourful enough to bring to a party. Would be a great make ahead, maybe just add an extra Tbsp of olive oil so it doesn’t dry out.