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Feature Image: Kidney Bean Hummus with Veggies

Kidney Bean Hummus with Veggies

July 25, 2019 • ready in 10 min

This recipe was developed by Chef Megan Lambert for the American Association for Naturopathic Physicians Annual Conference and Expo 2019. For more on the main ingredient, check out the kidney bean Color of Food pamphlet.

Kidney beans 1-15oz can
Sesame tahini 1/4 c
Olive oil 1/4 c
Garlic 1 - 2 cloves
Lemon juice 1 each
Ground coriander 1 t
Salt 1/4 t
Pepper 1/4 t
Carrots, cut into sticks 4 each
Cucumbers, cut into chips 1 each
Red bell peppers, cut into strips 1 each
Sugar snap peas, strings removed 1 c
  1. Drain the kidney beans and rinse under cold running water.  Alternatively, cook the kidney beans from dried beans, soaked overnight.
  2. Place beans, tahini, olive oil, garlic, lemon juice, coriander, salt, and pepper in a blender or food processor.  Blend until smooth and creamy.  Add water as needed to adjust to the preferred consistency.
  3. Serve with veggies for dipping.

Yields 6 to 8 servings

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