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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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I created this recipe in an attempt to make a hummus that my husband would like. He doesn't like the texture of chickpeas. The Great Northern beans really make this creamy without the addition of things like additional fat, yogurt, or tofu - all things I've tried and didn't care for. Since the white beans are mild in flavor, the garbanzo bean flavor still comes through just fine. Feel free to adjust the seasonings to get it the way you like it best. I do not add salt when using canned beans, but I probably would add a little bit of sea salt if I were using beans cooked from dry. Ingredients:
1 (15 1/2 ounce) can chickpeas, rinsed and drained (garbanzo beans) |
1 (15 1/2 ounce) can great northern beans, rinsed and drained |
1/2 chipotle pepper |
3 garlic cloves |
2 tablespoons lemon juice |
1 tablespoon tahini or 1 tablespoon sesame oil or 1 tablespoon peanut butter or 1 tablespoon peanut oil |
1/2 teaspoon fresh ground black pepper |
1/2 teaspoon paprika |
water, as needed |
Directions:
1. Place garlic, chipotle pepper, lemon juice, and tahini in a food processor or mini chopper.
2. Pulse until chopped.
3. Add in beans and pulse, adding in a little water at a time until it reaches the smoothness you like.
4. Stir in pepper and paprika, and refrigerate until ready to serve.
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