I have a confession to make. I make this dip pretty often. As you know, I am a BIG fan of bean dips.  My youngest and I are not big meat eaters so I eat legumes whenever I can.

That isn’t much of a confession but this is: I make this dip and I do NOT tell my oldest, AKA Mr. Pickypants, what is in it.  See, he detests beans of all shapes and colors.  I don’t know why, he has never tasted one (willingly ???? but in his mind BEANS ARE EVIL!!

So when I make this, I do NOT tell him it is made with white or garbanzo beans.  He can’t taste it…he doesn’t need to know.  It’s not like it’s hurting him.  Really.

I need to start saving for his therapy now!

So here is one of my easiest recipes.  Yes, I use a pack of pre-made Hidden Valley Ranch dip here.  I have made this using dried dill, minced onion, powdered buttermilk and parsley but I like the taste and consistency of this recipe better.  I know it goes against my grain here but I do cut corners when I can. No, I don’t tell #1 Son that it has beans.  I simply tell him it is Ranch Dip.  Well, it is!

There…I said it.

Ranch Hummus
2 15 oz can of Garbanzo beans, lightly drained. Keep a little liquid in the cans.
1 TB of Tahini paste. If you don’t have it this will still taste great, but the Tahini makes it EVEN better ????
2 clove garlic
1 TB of olive oil, or a bit more if you want it thinner
pinch of salt
a few cranks of fresh black pepper
1 packet of Hidden Valley Ranch Dip

Place all of this in a food processor.  Pulse until well combined.  Refrigerate for a few hours so the flavors have time to get together.
Serve with veggies or pita ????

SO happy to be taking pictures outside!