This red kidney bean hummus is creamy, delicious, simple to make, and budget-friendly. Enjoy it as a dip with vegetables, spread it on sandwiches, or add it to grain bowls for an easy protein and fiber boost.
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I am a big fan of hummus. I like to order it at restaurants whenever I can.
But what I love even more is making it myself, because I can eat as much of it as I want. Plus, I know exactly what goes into it.
And while hummus is traditionally made with chickpeas, this red kidney bean hummus (or should I say "bummus") is just as creamy and delicious.
ingredient notes
- Red kidney beans - I use canned red kidney beans for convenience. Be sure to rinse and drain them well.
- Fresh garlic.
- Tahini - Stir the tahini well in the jar before measuring, as the oil often separates.
- Ground cumin.
- Sumac or smoked paprika.
- Salt and pepper to taste.
- Ice-cold water - this helps to lighten up the texture of the hummus. Gradually add it until you obtain your desired consistency.
draining the kidney beans
We start by rinsing and draining the kidney beans.
Rinsing canned beans helps remove excess sodium and the thick liquid they are packed in. This liquid can make dishes taste slightly metallic or overly salty if used straight from the can.
A quick 30-40-second rinse under cold running water in a colander will do.
how long can I keep kidney bean hummus in the fridge?
This red kidney bean hummus keeps well and is great for making ahead.
Fridge: Store the hummus in an airtight container in the refrigerator for 5-7 days. For best freshness, drizzle a thin layer of olive oil on top before storing. This helps prevent the hummus from drying out.
Freezer: Transfer it to a freezer-safe container and leave a little space at the top, as it may expand slightly when frozen. Freeze for up to 3 months.
To use, thaw the hummus overnight in the refrigerator. Give it a good stir before serving, as the texture may separate slightly during freezing. If needed, stir in a little olive oil, lemon juice, or water to make it smooth and creamy again.
what do I serve it with?
Serve it with tortilla chips, pita bread, carrot sticks, cucumber, broccoli, use it in grain bowls, with olives, tomatoes, and feta cheese, just to mention a few.
useful tips
- Blend longer than you think - Let the food processor run for an extra 30 to 60 seconds after the hummus looks smooth. This helps make the texture even creamier.
- Use your favorite spices - add chili flakes for spice, curry powder, or your favorite seasonings.
- Allow to rest - If you have time, let the hummus sit in the fridge for about 20 minutes before serving. The flavors will blend and develop more depth.
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📖 Recipe
Red Kidney Bean Hummus
Equipment
Ingredients
- 1 15 oz can red kidney beans
- 3 cloves garlic minced
- 3 tablespoon tahini
- 1 teaspoon cumin
- ½ teaspoon sumac or smoked paprika or more, to taste
- 2 tablespoon lemon juice
- ¾ teaspoon salt (use more or less, to taste)
- black pepper to taste
- 3 tablespoon ice-cold water
Instructions
- Start by rinsing and draining the red kidney beans well.
- Add the kidney beans, minced garlic, tahini, cumin, sumac (or smoked paprika), lemon juice, salt, and black pepper to a food processor.
- Slowly pour in the ice-cold water and blend until smooth and creamy. Scrape down the sides as needed.
- Taste the hummus and adjust the salt, pepper, or spices if needed.
- Transfer to a bowl and serve with vegetables, pita, crackers, or spread on sandwiches and wraps.
Notes
- Adjust the consistency - If the hummus is too thick, add 1-2 tablespoons of water and blend again until you reach your desired consistency.
- Blend longer than you think - Let the food processor run for an extra 30 to 60 seconds after the hummus looks smooth. This helps make the texture even creamier.
- Use your favorite spices - add chili flakes for spice, curry powder, or your favorite seasonings.
- Allow to rest - If you have time, let the hummus sit in the fridge for about 20 minutes before serving. The flavors will blend and develop more depth.
- You can use an ice cube instead of ice-cold water.
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