As you know, hummus is traditionally made with garbanzo beans (also known as chickpeas). I absolutely love the stuff, and it's a staple in most vegan diets, so imagine my surprise when I started to run across people who do not care for garbanzos. Maybe it's a texture thing for them. Granted, garbanzo beans can be sort of mealy, so hopefully this version will solve the problem and get the anti-chickpea set back in the hummus saddle. It's delicious, packet with protein from the beans, and also with calcium from the sesame seeds, which also eliminate the need to buy expensive jars of tahini. Try it eve if you like garbanzo beans! It's a nice change of pace.
Black and White Bean Hummus
makes about 2 cups
1/2 cup raw unhulled sesame seeds
2-3 cloves fresh garlic
1 can white beans (cannellini or great northern)
1 can black beans
juice of 1 lemon
2 T nutritional yeast
1 tsp paprika
1/2 tsp salt
1 T fresh oregano (or 1 tsp dry)
2 T tamari
1 T olive oil - optional
up to 1/2 cup water
Rinse the sesame seeds, and toast them in a dry pan over medium heat until they start to pop. Set aside.
Place the garlic in a food processor, and chop it first, all by itself.
Drain and rinse the white beans and add them to the food processor.
Drain and rinse the black beans and set them aside.
Add the sesame seeds and all other ingredients, except water, to the food processor, and blend well. Add a little water at a time to get a smooth texture.
Adjust seasonings to your liking.
Add the black beans last, and pulse them just a few times, so they remain coarsely chopped.
Stir the black beans in with a spoon if necessary, but do not over blend in the food processor.
Serve on bread, crackers, pita, sandwiches and wraps, etc.
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