This Haricot Bean Houmous, made with navy beans, is a paleo-friendly twist on traditional hummus. It's creamy, flavorful, and perfect for snacking or serving as an appetizer.
Ingredients: 2 cups cooked navy beans haricot beans. 3 tablespoons tahini. 2 cloves garlic, minced. 2 tablespoons extra virgin olive oil. 2 tablespoons lemon juice. 1/2 teaspoon ground cumin. 1/2 teaspoon paprika. Salt and pepper to taste. Water as needed for consistency. Fresh parsley leaves for garnish.
Instructions: The cooked navy beans, tahini, minced garlic, extra virgin olive oil, lemon juice, ground cumin, paprika, salt, and pepper should all be combined in a food processor. Mix the ingredients in a blender until the mixture is creamy and smooth. Add water little by little until the mixture reaches the desired thickness if it is too thick. After tasting the houmous, taste again and adjust the seasonings with more salt, pepper, or lemon juice if needed. When the houmous is done, pour a little extra virgin olive oil over it before transferring it to a serving bowl. Add some fresh parsley leaves as a garnish for flavor and color. Serve your tasty haricot bean houmous as a dip with paleo crackers or as a paleo snack with fresh vegetable sticks. Have fun!
Prep Time: 15 minutes
Cook Time: 0 minutes
Krohn 8th Grade Science
