Go Back Email Link
–+ servings
hand holding celery dipping into small bowl of pinkish dip drizzled with olive oil and sumac next to plate of vegetables.
Print Recipe
5 from 1 vote

Red Kidney Bean Hummus

Love this recipe?Mention @UglyDucklingBakery or tag #UglyDucklingBakery!
This Kidney Bean Hummus is a red kidney bean dip made in classic hummus style with tahini, garlic, lemon juice, and olive oil. It's perfect as a dip or with Middle Eastern meals, and it's even easier to make than classic hummus because there's no peeling chickpeas.
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: Appetizer
Cuisine: middle eastern
Servings: 12
Calories: 69kcal
Author: Joanne Stekler

Equipment

  • 1 Food processor

Ingredients

  • 1 clove garlic or 2 small cloves
  • 15 ounces canned kidney beans rinsed and drained
  • ¼ cup tahini paste
  • 1 to 2 tablespoons lemon juice plus more as desired
  • ¾ teaspoon salt
  • 1 tablespoon cold water plus more as desired
  • 1 tablespoon extra-virgin olive oil plus more for drizzling
  • ½ teaspoon sumac or paprika for sprinkling, optional

Instructions

  • Add the garlic to the food processor and blitz until finely chopped.
    1 clove garlic
  • Add the beans, tahini, one tablespoon of lemon juice, and salt and blitz until a thick paste forms.
    15 ounces canned kidney beans, ¼ cup tahini paste, 1 to 2 tablespoons lemon juice, ¾ teaspoon salt
  • With the motor running, add one tablespoon of cold water and one tablespoon of olive oil through the feed tube. Blitz until incorporated.
    1 tablespoon cold water, 1 tablespoon extra-virgin olive oil
  • Taste and first adjust with more lemon juice as needed. Then add more cold water as needed to get your hummus to your desired consistency.
  • Serve at room temperature. Right before serving, drizzle the top with more olive oil and sprinkle on some sumac or paprika if desired.
    ½ teaspoon sumac or paprika

Notes

This recipe will make about 1.5 cups of slightly pink hummus.
One 15 ounce can of beans is equivalent to about 1.75 cups of beans which can be made with about three-quarters of a cup of dried beans.
If you making this hummus with kidney beans that you have cooked from dried, there's no need to remove the onion or garlic cooked with the beans.
This red bean hummus should be served at room temperature. Leftover hummus should be covered and stored in the refrigerator for up to one week.

Nutrition

Serving: 2tablespoons | Calories: 69kcal | Carbohydrates: 6g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 238mg | Potassium: 117mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg