Two bean hummus

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Did you know you can make hummus with another white bean besides chick peas? It’s Cannellini! My friend Lani once brought it over when I was hosting a book club, it was a hit and had such a pleasing flavor and smooth texture. I decided to try to mix the beans and was very delighted with the results.

ingredients
2 cups cooked garbanzo beans, drained
2 cups cooked cannellini beans, drained
3 Tablespoons Tahini (ground sesame paste)
1 ounce (or 6 Tablespoons) fresh squeezed lemon juice
1 garlic clove
1 Tablespoon Cumin
1 Tablespoon Sea Salt (or to taste) – Omit for McDougall Plan
Dash of paprika (enough to sprinkle on the surface)
Optional: 1/2 Tablespoon Sumac (adds a lemony flavor)

directions
Blend all ingredients, except paprika, on high in a blender, or use a hand blender and a large bowl, until smooth.
Taste test to and add any additional amounts of the ingredients. Be sure to blend again if you do add more.

Transfer to a container with a sealable lid. Sprinkle paprika on top.

Serve immediately. If the beans are hot chill in the fridge before serving. Store in the fridge.
Stays fresh for approx 7 days in the fridge.

Hummus has so many uses:
-salad dressing or topping
-sandwich condiment
-dip, I especially love to eat this with thinly cut veggies
-on it’s own with a spoon, ok you can use your fingers 🙂
-in a pita with falafel, the most traditional use
-as an appetizer with other spreads, like babbaganous, as typically eaten in middle eastern cultures.

Notes:
This dip can easily be made with only one of the beans, just double the amount of the one your using.
2 cups is interchangeable with one regular sized 13.5-15 ounce can.

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