Kidney bean hummus is a creamy Middle Eastern dip made with kidney beans, chickpeas, tahini, and fresh lemon. With it's velvety-smooth texture it is perfect for dipping, spreading, or adding to bowls.
If you know anything about me and hummus, you know that I grew up eating it (Lebanese heritage) and that I will definitely advise you that hummus isn't hummus without chickpeas. If you want to know more about why, you can read about it in my original hummus recipe.
When I first whipped up this red kidney bean hummus, I fell in love with the color—it’s pinkish-reddish hue is dreamy. I am always curious to see the result of different hummus variations, and I have a few that I think you’ll love and should try next.
Basil infused hummus, extra lemony hummus, herbaceous coriander lime hummus, and coriander jalapeño hummus. All of them are addictive.
Ingredients
The complete list of ingredients with measurements, can be found in the full recipe card below.
To be able to call this a kidney beans hummus, you’ll need kidney beans and chickpeas, which blend together with tahini, fresh lemon juice, cold water, optional garlic (ah, yum!), and salt to create the ultimate creamy dip.
I also like to garnish with fresh parsley and extra virgin olive oil.
Janelle’s Tips
I recommend chilling this hummus with kidney beans in the fridge for at least an hour before serving. This allows the flavors to meld and the texture to thicken slightly.
Storage
Transfer the kidney bean hummus into an airtight container and store it in the fridge for up to one week. I don’t recommend freezing.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Kidney Bean Hummus
Ingredients
- ¾ cup Kidney beans drained and rinsed
- ¾ cup Chickpeas drained and rinsed
- ¼ cup Tahini
- ¼ cup Lemon juice freshly squeezed
- ¼ cup Cold water
- 1 teaspoon salt or to taste
- 1 Clove Garlic crushed
- 1 Extra virgin olive oil optional, for serving
- 1 tablespoon Fresh parsley chopped, for serving
Instructions
- In a blender, add the chickpeas, kidney beans, lemon juice, tahini, garlic, iced water and salt. Blend until smooth and creamy, you might need to scrape down the sides of the blender jug to make sure everything is blended. Taste and adjust the salt, lemon and tahini if necessary.
- Refridgerate for about 60 minutes to thicken a little. Transfer the hummus with kidney beans to a serving dish, and drizzle it with (optional) extra virgin olive oil and sprinkle of parsley.
Video
Notes
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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