Curry hummus with chickpeas & red beans

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INGREDIENTS:
450 g canned chickpeas & red beans (225 g + 225 g)
1 full tbsp tahini
Juice 1 lemon
2 tbsp olive oil
1 garlic clove (or less, if you prefer)
1/2 tsp cumin
3/4  tbsp mild curry paste

In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds in order in order to “cream” the tahini.
Add the olive oil, minced garlic, curry paste, cumin and process for 30 seconds. Scrape sides of your food processor again. Add the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add the red beans and process until thick and quite smooth.

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