Discover a flavorful twist with this Kidney Bean Hummus recipe! This protein-packed vegan dip is a delightful alternative to traditional hummus. And what a beautiful color!
Learn how to make this easy, healthy snack that’s perfect for any occasion. We’ll use the same condiments like in traditional hummus: lemon juice and garlic for tanginess, tahini and olive oil for creaminess and richness, and of course cumin and salt.
Why do we love Kidney Bean Hummus?
- rich in protein and fiber
- nutritional punch
- only 6 easily accessible ingredients
- stores well for few days
- easily adjustable
- perfect for sandwiches and toasts
- great healthy dip for veggie sticks and crackers
Classic hummus is one of the favorite vegan staples, but have you tried substituting garbanzo with different kind of beans? Be adventurous and try this Kidney Beans Hummus and you will discover not only delicious and nutritious, but oh so pretty new dip.
Protein And Fiber Packed Kidney Bean Hummus Is A Perfect Healthy Dip.
Table of Contents
Affordable, easily accessible and extremely nutritious kidney beans are great base for various dips. Rich in protein and fiber, they are one of the healthiest beans and legumes you can eat.
You can use canned beans or you can cook them from scratch. That’s actually how I came up with an idea for this dip – I cooked way to much beans while making this Chili Sin Carne.
Freshly squeezed lemon juice is one of the basis of classic hummus recipe.
You can replace it with lime juice, but add it cautiously, as it can be a little bitter.
Tahini is very popular ingredient in Mediterranean cuisine. It is a paste made of crushed sesame. Something like a peanut butter, but made of sesame.
You can buy it in most supermarkets in the healthy food section or wherever the nut butters are. Make sure to stir it well before use, as the oil tends to separate.
Fresh garlic is not only super fragrant, but also incredibly healthy. Do not substitute with garlic powder.
Good quality extra virgin olive oil is important part of every type of hummus. It adds richness and creaminess. It also helps to achieve spreadable texture. I do not recommend substituting olive oil for any other vegetable oil, but if you don’t have it at hand sesame oil would be ok.
If you want to skip it altogether, add more tahini paste.
Salt is important to boost all the flavors. Adjust the quantity to your liking.
Cumin is traditional addition to classic hummus and will work in this version too.
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How To Make Kidney Bean Hummus
Open canned kidney beans, get rid of the liquid and rinse the beans with fresh water. Strain on the sieve. Measure all the ingredients and place them in the food processor.
Wrap garlic cloves in aluminum foil without peeling it completely. Place it in the air fryer for 10 minutes at 390°F / 200°C or in the oven for 15-20 minutes.
It is an optional step, but the flavor of roasted garlic is amazing, and improves the dip considerably. You can roast your garlic a day before if you are using your oven and you plan to make the hummus later.
BLEND EVERYTHING TOGETHER
In a food processor or blender, combine kidney beans, lemon juice, tahini, olive oil, salt and cumin. Blend until smooth, stopping few times to scrape down the sides of food processor.
TASTE & ADJUST FLAVORING
Taste the mixture and adjust seasonings to your liking. Add more lemon juice if it’s too bland, or more salt to enhance the flavors. If you want it more creamy add a bit of olive oil or tahini.
Place bean hummus in a decorative bowl, drizzle with olive oil and some colorful additions, like: cilantro or parsley, pomegranate seeds, paprika.
To store, place it in an air tight container and keep in the fridge.
Questions and Answers
How To Serve Kidney Bean Hummus?
- Dip for veggies – fresh vegetable sticks like carrots, celery, cucumbers and bell peppers.
- Bread spread – enjoy kidney bean hummus on favorite homemade bread, toasts or buns, topped with tomato, cucumbers, avocado and lettuce.
- Base for wraps and sandwiches -thick layer of this bean hummus is great base for hearty sandwich or cold wrap with veggies and greens.
- Buddha bowl – no Buddha bowl or salad is complete without delicious dip. You may want to make it a little more liquid by adding more olive oil or lemon juice.
- Part of the Mezze – drizzle it with olive oil and garnish with pomegranate seeds. Serve with grilled pita bread, olives, vegan feta cheese, falafels and other dips.
- With crackers, nachos, or breadsticks – my favorite way to eat it, but be careful.. it disappears really quickly!
What Other Additions Can I Use?
Here’s the list of condiments you can use to tweak this great dip:
- smoked paprika or sweet paprika (or both)
- baked beet – one of the favorite additions to chickpea hummus will make color of this dip even more beautiful
- roasted red pepper
Can I Prepare It Without Food Processor?
Yes, hand blender (immersion blender) should do the job just as well. Place ingredients in a bowl with straight sides, blend moving the immersion blender up and down. Scrape down the sides of the bowl often.
Is Bean Hummus Vegan?
Just as a classic garbanzo bean hummus this beautiful pink alternative is 100% plant based. Yaaay!
How To Store Kidney Bean Hummus?
It can be safely stored in the fridge in air tight container for 5-6 days.
Can I Make Hummus With Different Base?
The obvious choice would be chickpeas, which are the original base of this dip, but feel free to experiment with other type of beans too:
- red beans (which are a little different then kidney beans)
- cannellini beans
- black beans
- pinto beans