Two-Bean Hummus


Homemade hummus is TOO easy and possibly too delicious as well. For this hummus, I decided to mix it up and let another white bean have some time in the spotlight – The Great Northern Bean. Because it’s so tender and mild in flavor, it’s a nice complement to garbanzo beans (aka chickpeas) typically used in hummus. Also, northern beans are good for you! So why not have a lil bean variety in your hummus, ya know?


I’ve been avoiding gluten for ~3 years now but the tummy ache I get from eating pita and hummus is a sacrifice I’ll shamelessly make over and over again. #NoRagrets, amiright? If you follow gluten-free diet because of dietary concerns, you do you. Also a big fan of adding a scoop of hummus on the side of a salad, on top of a burger, or just dipping veggies right into the container. Why is hummus so good?!


Oh, and a lil’ bonus for you — this is Mr. Sax, our┬ábeautiful and insane 15 lb. kitty. Isn’t he handsome? I call him insane because he does the funniest stuff and has SO much personality. We’ve been together for going on 7 years and he is constantly developing new quirks. Aren’t cats funny? I’m convinced that people who are anti-cat simply haven’t met a cool cat before. I swear it changes your life when you meet an awesome cat.

Ahem, anyway, back to what you’re here for — the recipe! Mmmm

Two-Bean Hummus

Pro Tip — This makes a lot of hummus. So, unless you’re a hummus-a-holic or plan on sharing, I recommend cutting in half.

1 can drained garbanzo beans
1 can drained great northern beans
1/4 olive oil (+ extra for later)
2 tablespoons lemon juice (+ extra for later)
2 tablespoon tahini
1 teaspoons sea salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder

Put everything in the food processor and pulse until smooth and creamy. If after about 5 mins of pulsing, the hummus is dry or lumpy, add olive oil and lemon juice ~1 tablespoon at a time and pulse til you reach your desired consistency. Serve with fresh cracked pepper, a drizzle of olive oil, fresh basil, olives, pita points, veggies… lit’rally whatever you want. Store in a sealed container.

**This recipe is naturally gluten-free, vegan, and vegetarian friendly. Obviously, if you have dietary concerns, read your labels and don’t serve with pita points.***

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