I have been making my own hummus for awhile and always get compliments on how good it is. I make it with garbanzos, but this week I decided to add in some cannellini beans. The result? A smooth, creamy, heavenly hummus.
1 tbs olive oil plus extra (about 1/2 cup)
2 cloves garlic, chopped or crushed
1 cup canned garbanzo beans
1 cup canned cannellini beans
2 tbs tahini
juice from 1 small lemon
1 tsp soy sauce
1 1/2 tsp cumin
1/2 tsp salt
In a small pan, heat 1 tbs olive oil over low heat. Add garlic and cook until just bubbling. Remove from heat. In a large food processor, combine garlic through salt and puree until smooth. Pulse to desired consistency while adding in extra olive oil. Serve with pita chips, crackers, or raw veggies.