Description
Indulge your taste buds with this creamy and delicious kidney bean hummus recipe! It’s a delightful twist on your classic hummus, with a pretty pink hue as a bonus.
Ingredients
Scale
- 400g (14 oz) can kidney beans, drained
- 2 cloves garlic
- 1/4 cup tahini
- Juice + zest of 1 lime
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- To garnish: toasted sesame seeds, chilli flakes, olive oil, + herbs
Instructions
- Drain and rinse the kidney beans thoroughly.
- Add the kidney beans, tahini, garlic, lime juice + zest, and seasonings (coriander, cumin, onion powder, and salt) to a food processor or high-speed blender. Puree for 2-3 minutes, scraping down the sides of the bowl as needed.
- Taste the hummus and adjust the seasoning if needed. Then, drop in an ice cube and blend again. The ice cube helps maintain the hummus’s freshness and gives it a light, airy texture.
- Serve topped with fresh herbs, sesame seeds, chill flakes and drizzle with olive oil.
Notes
- Store leftovers covered for up to 5 days in the refrigerator.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 119
- Sugar: 0.3g
- Fat: 6.2g
- Saturated Fat: 1g
- Carbohydrates: 8.4g
- Fiber: 3.7g
- Protein: 6g