Red Kidney Bean Hummus
Ingredients
1 clove garlic or 2 small cloves
15 ounces canned kidney beans rinsed and drained
¼ cup tahini paste
1 to 2 tablespoons lemon juice plus more as desired
¾ teaspoon salt
1 tablespoon cold water plus more as desired
1 tablespoon extra-virgin olive oil plus more for drizzling
½ teaspoon sumac or paprika for sprinkling, optional
Directions
Add the garlic to the food processor and blitz until finely chopped.
Add the beans, tahini, one tablespoon of lemon juice, and salt and blitz until a thick paste forms.
Taste and first adjust with more lemon juice as needed. Then add more cold water as needed to get your hummus to your desired consistency.
Serve at room temperature. Right before serving, drizzle the top with more olive oil and sprinkle on some sumac or paprika if desired.
Notes
This recipe will make about 1.5 cups of slightly pink hummus.
One 15 ounce can of beans is equivalent to about 1.75 cups of beans which can be made with about three-quarters of a cup of dried beans.
If you making this hummus with kidney beans that you have cooked from dried, there’s no need to remove the onion or garlic cooked with the beans.
This red bean hummus should be served at room temperature. Leftover hummus should be covered and stored in the refrigerator for up to one week.
Nutrition
Serving: 2tablespoons | Calories: 69kcal | Carbohydrates: 6g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 238mg | Potassium: 117mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg