I make variations of bean dip weekly for myself and my kids. This is a staple food in my kitchen. Today I tried a little twist that I got from my officemate and health coach, Sharon Goldner. Not sure if I made it exactly like her, but not to worry, because the message I teach in my kitchen, is make it the best way you can, don’t fuss, keep it easy, and no need to follow a recipe exactly. Use what you have on hand.

Add the following ingredients to your Cuisinart

  • 1 can of organic white canellini beans
  • 1 can of chickpeas (rinse and drain the beans first)
  • 1 clove garlic
  • 1 small tablespoon tahini
  • 1/4 cup water
  • 1-2 tablespoons olive oil
  • parsley
  • 1/2 teaspoon pink Himalayan sea salt
  • Bragg Sea Kelp seasoning
  • 1/2 teaspoon Cumin
  • use any seasoning you like!
  • Blend and enjoy!