I find hummus to be a staple in my diet. That doesn't mean I eat it every day, or even every week, but when you want a healthy, vegan, versatile protein, hummus can play an important role. It can be dipped into, added to a salad, or spread on a sandwich. It can also be transformed in many ways with many different flavors.
This recipe includes:
1 13.5 oz. can organic garbanzo beans, aquafaba (the liquid in the can) included
1 13.5 oz. can organic black beans, drained
A small handful each, fresh parsley and cilantro
A generous pinch of kosher salt
The juice of 1/2 to 3/4 of a lemon
1 TBSP minced garlic
2 TBSP tahini
Sprinkle of cumin
Mix everything together in a high-speed blender or nutribullet, chill so it thickens, season a little more to taste, and then serve.