Three Bean Hummus



Measure all the ingredients into a food processor. Pulse until smooth. Adjust flavour with salt and lemon juice.

Empty into a bowl and refrigerate for 1 to 3 hours, covered. Drizzle over a little olive oil and sprinkle with smoked paprika.

Serve with warmed pita.



  • 1⁄3 C canned chickpeas
  • 1⁄3 C canned pinto beans 
  • 1⁄3 C canned red kidney beans
  • cloves garlic, peeled
  • 1 zucchini, chopped
  • 1 handful of sundried tomatoes
  • 1⁄3 C tahini
  • 1⁄3 C olive oil
  • Lemon juice
  • Salt, to taste
  • A pinch smoked paprika, to garnish
  • Pita bread, to serve