I love hummus, and my Canadian vacation reminded me how easy hummus is to make. I've made it a handful of times, but never ate my own. At the time, I didn't care for it, so I was giving the gift of hummus to friends and family. This batch is just for me.
I like all flavors of hummus, so I looked for worthy ingredients in my refrigerator. I found: sun dried tomatoes in olive oil, green olives, and a lime. Perfect! I also added some pinto beans to the mix because I'm lacking in the protein department. A few dashes of salt, a clove of garlic, the juice of that lime, whiz whiz, whirl whirl, and hummus appeared.
As you can see, this is a far cry from hummus. I'd put it in the bean dip/paste category. Next time, I'm going to reserve some of the water from the beans and add it to the food processor until the dip becomes a bit runnier, like dip and hummus should be. Noted.
Though it's a tad thick, I really like how it tastes. I'm glad that I sneaked in the pinto beans for some added protein. I've eaten my pseudo hummus on toast and with tortilla chips, but you could add it to any spread worthy surface.
1 15oz can of garbanzo beans
1 15oz can of pinto beans
1/4 cup of sun dried tomatoes
1/4 cup of olives, green or black
1 clove of garlic
Juice of a large lime
Salt to taste
Paprika to taste
1 Tbsp of olive oil
Reserved water from the canned beans - use as necessary to achieve desired consistency
Combine all ingredients into a food processor and blend until smooth. Store in refrigerator.