Tuesday, July 9, 2013

Garlicky Kidney Bean Garden Hummus

I have a lengthy paper due tomorrow for my Group Therapy class (yikes!), but I need a snack before I delve into all the paper writing fun. With that in mind, I opened my refrigerator to look for hummus so that I could slather it all over some crackers, but alas, hummus was not there. If by any chance you are curious about what happened next, then continue reading…


Garlicky Kidney Bean Garden Hummus

Garlicky Kidney Bean Garden Hummus

1 15-ounce can white kidney beans (any type of white beans may be substituted)
4 garlic cloves (use less if you must, but don't call it garlicky)
¼ cup sun-dried tomatoes
¼ cup fresh basil leaves
1 teaspoon sesame tahini
1 tablespoon apple cider vinegar or fresh lemon juice (I used apple cider vinegar)
½ teaspoon ground white pepper (optional)
½ teaspoon Himalayan Pink Sea Salt (regular sea salt may be substituted)

Rinse and drain the white kidney beans. In a blender or food processor, add the garlic cloves and process well. Add the remaining ingredients and continue pulsing until you reach the right consistency (chunky or smooth depending on your preference). Taste for salt and pepper and serve.

Add 1 tablespoon of water or olive oil for a smoother consistency.

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