Smooth Red Kidney Bean Hummus
This hummus is a deliciously creamy spin on traditional hummus. Blended with tahini, garlic, lemon, and olive oil, it’s smooth, flavorful, and perfect for dipping or spreading!
Servings: 6 Servings
Calories: 190kcal
Ingredients
- 1 15 oz can red kidney beans
- 2 cloves garlic minced
- 1 lemon squeezed
- ¼ cup tahini
- 3 tablespoons water
- 3 tablespoons olive oil
- 1 teaspoon cumin
- salt to taste
Garnish
- Sesame seeds
- Kidney beans
- Paprika
- Fresh cilantro
Instructions
- Rinse and drain the beans. Optional: Boil on the stove for 10 minutes to make the dip ultra creamy.
- Blend the garlic, tahini, and lemon first. This helps promote a smooth dip.
- Add beans, olive oil, water, cumin and salt. Blend until smooth. Taste and adjust the seasoning if needed.
- Garnish with sesame seeds, paprika, herbs, and more kidney beans if desired.
Notes
Storage: Keep in the refrigerator for up to 4-5 days. Freeze for up to 2 months as long as it's stored properly in an air-tight container. Add a little olive oil over the top before freezing.
Tips:
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- Try blending the hummus using a high-speed blender. Add a little more water if needed.
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- Don't forget to drain and rinse the kidney beans.
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- Try boiling the kidney beans in water for 10 minutes to soften and help create a smoother hummus texture.
Nutrition
Calories: 190kcal | Carbohydrates: 16g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 199mg | Potassium: 277mg | Fiber: 5g | Sugar: 2g | Vitamin A: 15IU | Vitamin C: 11mg | Calcium: 46mg | Iron: 2mg