Kidney Bean Hemp Hummus

A quick and healthy bean dip recipe. Great with crackers or pita bread, or as a sandwich spread. Our two-year-old eats it with her carrots. Keeps in the fridge for about a week.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 169 Calories

Ingredients

• 1 teaspoon salt
• ½ cup fresh lemon juice
• 1 clove garlic, minced
• ¼ cup olive oil
• 1 teaspoon ground cumin
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can garbanzo beans, rinsed and drained
• ½ cup tahini
• 2 tablespoons hemp seed hearts

Recipe Instructions

Step 1

Blend lemon juice and tahini together in a blender until smooth; add olive oil, garlic, cumin, and salt. Blend mixture until smooth. Add 1/4 of the kidney beans and 1/4 of the garbanzo beans at a time to the tahini mixture; blend, scraping the sides after each addition. Pour hemp seed hearts into hummus and blend until smooth.