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Ingredients15 m servings 169 cals
Original recipe yields 12 servings
- Blend lemon juice and tahini together in a blender until smooth; add olive oil, garlic, cumin, and salt. Blend mixture until smooth. Add 1/4 of the kidney beans and 1/4 of the garbanzo beans at a time to the tahini mixture; blend, scraping the sides after each addition. Pour hemp seed hearts into hummus and blend until smooth.
- Cook's Note:
- Add a couple tablespoons of water between blending if mix seems too thick.
- The kidney beans can be replaced with other sorts. I have also used pinto and black beans.
- The hemp hearts have practically no effect on the taste and can be excluded without issue.
Per Serving: 169 calories; 11 g fat; 14 g carbohydrates; 5.4 g protein; 0 mg cholesterol; 351 mg sodium. Full nutrition
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