Isn’t it the best feeling ever when a simple substitution and a tiny addition ends up being a delicious new recipe??
The other night, I needed hummus. Like, I had to have hummus, and I was going to make it at 1am, whether Keenan complained about it or not. I pulled out my food processor and started grabbing ingredients off of shelves. When I got to the pantry, I realized (horror of horrors) that my bean shelf had somehow dwindled it’s way down to only two cans of pinto beans and two cans of cannellini beans. Not a can of garbanzos to be found in the house.
Well, I still had to have hummus, so I swapped the garbanzos for cannellini beans and went on ahead with my hummus-making. While I was at it, I also decided to throw in some hemp seeds for the added nutritional value.
Ohhhhh wow.
Um, have you ever tried cannellini hemp hummus? It’s freaking bomb. (For you adults out there, that means that it tastes really good!)
It’s nothing crazy, but if you like hummus, you’ll love cannellini hemp hummus. It’s just so…..smooth. I really can’t come up with a better descriptive term, so I guess you’ll just have to try it for yourself.
Ingredients
- 1 15 oz can cannellini (white kidney) beans
- 1/4 cup tahini
- 1/4 cup hemp seeds
- juice of 1 lemon
- 1 clove garlic, minced
- 2 T olive oil
- sea salt and pepper to taste
Directions
1. Add all ingredients to a food processor. Process until smooth and thick.
Not only does it taste good, but cannellini beans and hemp seeds are also nutritional rock stars. The beans are excellent sources of manganese, folate, iron, and potassium,
as well as protein and fiber. Hemp seeds are a great source of omega-3 fatty acids, iron, zinc, and magnesium, and are also a complete protein.
I love to top this hummus with tomatoes, and gobble it up with some whole grain pitas, like I did last week for What I Ate Wednesday. It also makes a great veggie dip, sandwich spread, or topper for your salad or grain bowl.
Have you ever tried hummus made with beans other than garbanzos? What kind(s)?
Affirmation of the Day: I adapt to change with ease and grace.
<3 Lindsay
I have used kidney beans, black beans, and pinto beans, when out of garbanzos, and the taste is excellent. The black bean hummus looks abit strange, but that’s OK. Is it OK to use bottled lemon juice? Sometimes fresh lemons are just too darn expensive, and I don’t always have them in the house for hummus emergencies.
Bottled lemon juice works. Fresh lemons are preferable for the nutritional value though. I buy lemons by the bag because they last a long time and i use them almost daily for lemon water, juices, and various other things. The hemp seeds can also be excluded without ruining the quality.
This dip sounds amazing! Love the idea of adding hemp seeds!
Thanks, Gabby! I know you love those little nutrient boosters as much as
I do!
Hey Lindsay! I’m featuring this on this week’s Healthy Vegan Friday! I hope you’ll join us again this week!
Thank you, I’m honored! I was planning on posting my Quinoa and Kale w/ Delicata Squash and Tahini Dressing over there this Friday.
Pingback: healthy vegan friday #14 | the veggie nook