Prep 10 mins
Cook 2 hrs
Passed down from the girls at the gym. I LOVE this with carrots or homemade pita chips. "Cook Time" is actually chill time. Hope you like it!
- 1 (15 ounce) can black beans
- 1 (15 ounce) can garbanzo beans
- 1⁄2 cup water or 1⁄2 cup bean liquid
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 teaspoon toasted sesame oil
- 1⁄4 teaspoon ground cumin
- 2 garlic cloves, finely chopped
- 2 tablespoons fresh parsley, chopped
- salt and pepper, to taste
- pita bread or raw vegetables
- Drain black beans and garbanzo beans and reserve liquid.
- Rinse beans and allow to drain.
- Place black beans, garbanzo beans, lemon juice, oils, cumin and garlic in a blender.
- Cover and pulse-blend until finely chopped.
- Add water or the reserved bean liquid a little at a time and continue blending until smooth.
- Place in serving bowl and sprinkle with parsley.
- Cover and refrigerate about 2 hours or until chilled.
- Serve with pita bread wedges or raw vegetables for dipping.
As it was (with just a sprinkling of salt and pepper) this hummus was rather bland, even after allowing it to meld overnight. After I was more liberal with the salt and added about a tbs of hot sauce for just a bit of a wakeup, it was tasty. Not sure I'll make it again, but it's nice to have such a healthy, protein-filled hummus recipe around. Thanks for posting!
Great Stuff! I added a bit of Pico De Gallo powder to add a little kick. I don't think I will buy hummus again. This is so much better
Really good - love the change from regular hummus. It took longer to clean the food processor than it did to make this dip...well worth the effort! Thanks AnnieLynn, I'll be serving with veggies & chips for a party.