Perfect for picnic season an on-the-go snack or a lazy lunch. The creamy flavour of white beans with the mediterranean vibe of chickpeas makes this hummus just a little different.
You can go full bore and use only white beans for a strictly puritan bean dip – either way, it’s delish.
Check out my quick and easy dipping crisp recipe added here.
1 can of organic white beans or 1 cup soaked dry beans
1 can of chickpeas or 1 cup soaked dry beans
4 cloves garlic
1/4 tsp Himalayan rock salt
1 tsp Herbamare
1 tbsp apple cider vinegar
1 tbsp nutritional yeast
1 tbsp avocado oil
Paprika to garnish
Water as needed
Combine all ingredients in food processor and add 2 tbsp filtered water. Process until smooth. Add water if needed if mix does not become creamy.
Sprinkle with paprika to finish.
Try your own homemade crisps for dipping!
1 package Ezekiel sprouted whole grain tortillas
Spray coconut oil
Garlic infused sea salt
Preheat oven to 375.
Use a pizza cutter to achieve triangular chip shape.
Lay out crisps on baking sheet and coat lightly with oil and a dusting of salt.
Bake for 5-7 minutes or until hardened. Keep an eye on these as they will burn up quickly.