You can’t go wrong with this quick and easy Mixed Bean Hummus recipe as a snack. Takes just minutes to prepare and is loaded with plenty of hunger-satisfying protein.
How to Make Mixed Bean Hummus
When it comes to a gluten free snack, this recipe for Mixed Bean 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.
But what you might not know is that this dip lends itself to making use of your favorite pantry items–dry or canned.
Tahini or No-Tahini Version
Now the traditional hummus recipe is made with chickpeas and tahini, but if you don’t have both of these ingredients or want to try something new, that’s where it gets inspired.
You do have a couple of options.
First, you can opt completely out of using tahini altogether. Your hummus will still taste amazing, just without the added flavor dimension of sesame.
Second, you can substitute with other butters like cashew and almond butter. You can even try pureed sunflower or pumpkin seeds. These savory favorites have a similar consistency of tahini but offer different flavors.
Choose Your Beans
It’s easy to can change out your beans for this recipe. Here are just a few ideas for beans to mix and match:
- Butter Beans
- Pinto Beans
- Garbanzos (Chickpeas)
- Kidney Beans
- Great Northern Beans
- Black Beans
Try the following ingredients for some one-of-a-kind hummus creations:
- flax seeds
- Greek yogurt, plain
- Spanish roasted peppers
- Greek or Spanish olives (pitted)
- cooked sweet potato
- peas (frozen & thawed, fresh)
As you can see, there are are a number of ways to make this hummus.
And, serving it chunky or smooth is also a personal choice.
Either way, I like to use a food processor to speed the process up. In all, it only takes but seconds to pulse your hummus to perfection.
Just place all of the ingredients into the food processor bowl and pulse on HIGH for several turns. You made need to add a teaspoon of water or oil to help the beans get processed.
And with a few minutes of your time, from start to finish, you have yourself a snack that is perfect any time of the day.
Make it a “veggie hummus” by adding your favorite veggies like shredded carrots, if you’d like. Just be sure to process the hummus well.
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Oh, and be sure store your Mixed Bean Hummus in the fridge. It’s best too to keep it chilled if serving at a party or picnic. Hummus stays fresh up to a week if stored in a tight-covered container. Enjoy!
For more delicious snack ideas, be sure to check out Wisconsin Homemaker’s Recipe Section.
Quick and Easy Mixed Bean Hummus Recipe
- 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.