MAKES 4 – 6 SERVINGS
Pantry Essentials: TAHINI, NATURAL SWEETENER
Hummus without chickpeas? Oh, yes. I don’t have anything against chickpeas, but when it comes to hummus, sometimes I like to mix it up and use other beans or legumes. Some people have a really difficult time digesting chickpeas. If you’ve ever noticed that you’re super gassy after eating a tub of hummus, you might be one of them. Northern and cannellini beans make a great substitute.
My favorite way to eat this hummus is to spread it on a charred tortilla and then load it up with veggies and herbs.
1 (15-ounce) can northern or cannellini beans, drained and rinsed, or 1¾ cups cooked beans
¼ cup tahini
2–3 tablespoons buffalo sauce (see Kitchen Notes)
½ teaspoon real maple syrup
2–3 tablespoons fresh lemon juice
Sea salt
In a food processor with the S blade attached, pulse the beans, tahini, 2 tablespoons of buffalo sauce, maple syrup, 2 tablespoons of lemon juice, and a pinch of salt to a smooth paste. Add more salt and lemon juice if needed and more buffalo sauce to get the spice level you love. Store the hummus covered in the fridge for up to a week.
KITCHEN NOTES: When shopping for buffalo sauce, make sure to read labels carefully. Look for brands that don’t contain extra sugars or dairy products. Tessemae’s is my favorite.