As you can most probably tell by now, hummus is one of my favourite dips. I pretty much eat it on a daily basis – and serve it with most foods (my favourite pairing for it is potatoes). So, because I love hummus so much, I also tend to make a lot of it from scratch, myself. Sometimes I’ll make it the traditional way, and other times I’ll be more adventurous add some twists to it – like with my Roasted Red Pepper and Sweet Potato Hummus. For my next recipe, I decided to create another hummus recipe with a twist. This time, I decided to make it using a combination of chickpeas and borlotti beans – which were kindly gifted to me by Cirio, alongside an amazing gift basket full of delicious Ciao Gusto products!
I decided to add their borlotti beans to my hummus dip, as I love the deeper, earthy flavour of them as well as their soft and smooth texture. To flavour the dip, I added a combination of chilli powder, paprika and cumin for a nice kick of spice, and some maple syrup to help compliment their different tastes. It’s such a delicious dip, and great for when you’re craving a dip that’s a bit different. It’s also really quick and simple to make, so I hope you enjoy the recipe!
chickpea and borlotti bean hummus
1 400g can chickpeas, drained
1 150g can borlotti beans, drained
2 cloves garlic
2 tbsp extra virgin olive oil
3 tbsp water
3 tbsp lemon juice
2 tbsp tahini
1 tsp maple syrup
3/4 tsp chilli powder
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp salt
black pepper, to taste
- Add the chickpeas, borlotti beans, garlic, olive oil, water, lemon juice, tahini, maple syrup, chilli powder, paprika, cumin, salt and pepper into your food processor. Then, blend everything together on a high setting, until a smooth, hummus texture has formed.
- When the hummus is ready, remove it from the food processor and scoop it into a bowl to serve.