Dark Bean Hummus

This dark bean hummus is a great way to get some protein into your diet. It’s made with dark red kidney beans and black beans. Use it as a dip or spread. Try some on gluten-free tortilla chips. If you like, top with shredded lettuce, chopped tomato, or chopped kalamata olives.

Ingredients:

• 1 (15.5oz can) dark red kidney beans
• 1 (15.5oz can black beans
• 1/4 cup sesame tahini
• 3 tablespoons fresh lemon juice
• 1 teaspoon 100% pure maple syrup
• 2 cloves garlic
• 1/2 teaspoon Himalayan salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons extra virgin olive oil, plus extra for drizzling
• dulse seaweed flakes, to garnish (optional)

Directions:

1. Drain and rinse well, both the kidney beans and black beans, then place the beans along with the remaining ingredients in a food processor bowl. Process for 1 minute or until well combined and fairly smooth.
2. Transfer to a serving a bowl, drizzle with a little olive oil, garnish with dulse seaweed flakes if using, and serve! Stores refrigerated in an airtight container for 3 to 5 days.

Yield:
Makes about 3 cups.

P R I N T