You can’t go wrong with my Mixed Bean Hummus recipe as a snack. Takes just minutes to prepare and is loaded with plenty of hunger-satisfying protein.
Snack It in Under 2 Minutes – Mixed Bean Hummus
When it comes to a gluten free snack Hummus is a great pick. It’s also the perfect healthy dip for snacking because it’s loaded with protein and packed with flavor.
I like to serve it with baked pita chips and finger-sized cut fresh veggies.
There are are a number of ways to make hummus. You can make it the traditional way with chickpeas. Or as in my recipe version you can easily incorporate a mix of garbanzos and other beans, like cannellini. You can even add veggies like shredded carrots, if you’d like.
However you make it, be sure store it in the fridge. It stays fresh up to a week.
For more delicious snack ideas, be sure to check out my Pinterest Board: Finger Foods and Appetizers Recipes from Wisconsin Homemaker.
Mixed Bean Hummus
- 15 ounces cannellini beans canned
- 15 ounces chick peas canned
- 1/3 cup Tahini
- 3 tbsp olive oil extra virgin
- 1 tbsp lemon juiced
- 2 cloves garlic minced
- 1 tsp onion powder
- 1 tsp salt
- 1/4 tsp paprika
Place all ingredients into a food processor and pulse until smooth. If you want a thinner hummus, adjust by adding water by teaspoons. Keep your hummus fresh in a tightly covered storage container up to a week.