One of my favorite go-to-recipes is hummus. Always incredible, always tasty and definitely filling. But sometimes you need to mix it up a bit and give your taste buds a new flavor profile to consider. So this afternoon I decided to make a mixed bean and lemon hummus. The great thing about this recipe is that you can add more of what you like (perhaps garlic) or less of the things you don’t like (maybe red pepper flakes). It’s so easy to customize and still tastes delicious.
- 2 cups cooked beans (choose any variety of beans you enjoy)
- 2 tbsp olive oil
- 2 tbsp sesame oil (or tahini paste)
- 7 sun-dried tomatoes in oil, finely chopped
- 2 cloves garlic, smashed and roughly chopped
- ¼ tsp garlic salt
- ¼ tsp pepper
- ¼ tsp red pepper flakes
- 2 lemons, juiced (about 4 tbsp)
- zest of 1 lemon
- 20 stems cilantro, roughly chopped
- 5 stems parsley, roughly chopped
- salt and pepper to taste
Put the beans, olive oil, sesame oil, sun-dried tomatoes, garlic, garlic salt, pepper, red pepper flakes and lemon juice into a food processor. Blend to a puree. Add in cilantro, parsley and lemon zest. Blend to combine. Note: you can add a bit of water if it seems too thick, if it isn’t thick enough add a few more beans until you reach your desired consistency.
Optional: Season with additional salt and pepper to taste. Drizzle extra olive oil and cilantro.
Serve with fresh cut veggies and warmed corn tortillas.