Kidney Bean Hummus
Kidney bean hummus is a creamy and vibrant twist on the classic Middle Eastern dip. Blended with tahini, lemon, and garlic, it’s smooth, rich, and perfect for scooping up with warm pita or crunchy veggies or enjoy it with mezze.
Servings: 32 tablespoons
Calories: 24kcal
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.¾ cup Chickpeas, ¼ cup Tahini, ¼ cup Lemon juice, ¼ cup Cold water, 1 teaspoon salt, 1 Clove Garlic, ¾ cup Kidney beans
- 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.1 Extra virgin olive oil, 1 tablespoon Fresh parsley
Video
Notes
This recipe will yield slightly less than 2 cups.
Nutrition
Serving: 2tablespoons | Calories: 24kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.4g | Sodium: 74mg | Potassium: 40mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.3mg