This hummus dip is made with ingredients you probably have on hand right now. When I spotted this little recipe I knew I had to make it for David. David’s snacks at work is hummus and broccoli and other veggies, but it’s always hummus and broccoli. He loved this hummus and will be enjoying it again and again.
Recipe by Rachael Ray Everyday
1 (15 oz) can cannellini beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
1/2 lemon, juiced
2 cloves garlic
1/2 t salt
1/2 t pepper
1/4 cup olive oil
1/2 t paprkia
1. In a food processor, pulse beans, lemon juice, garlic, salt, and pepper. While the machine is on, stream in up to 1/4 cup olive oil until preferred consistency. Sprinkle with paprika and serve with fresh veggies or pita chips.
My parents brought it back from Truckee, CA for David and me. Thanks!