Red Kidney Bean Hummus

This easy red kidney bean hummus is packed with flavors and makes for the most creamy dip for crackers and veggies or to spread in sandwiches. It is high in fiber, rich in protein and simply combines canned beans, tahini, lemon, garlic and spices. Can be whipped up in minutes and naturally vegan + gluten-free!

Here is an amazing smooth dip to try: red kidney bean hummus!

I have been enjoying homemade hummus recently. It is so nice to know what goes into your dip, plus I love the endless customization ideas and how it can be done within only a few minutes.

We especially enjoy this lemon dill hummus for its ultra-fresh Greek-style flavor profile and I'll make this spicy kimchi hummus often for my husband who likes his hummus with a little heat.

And since making this ultra-velvety butter bean hummus for the blog, I also discovered how it is fun to experiment with making hummus using other beans than chickpeas.

In this case, I whipped up a batch of creamy hummus with kidney beans and it was so delicious! It simply combines canned beans with tahini, lemon, garlic, a little cumin and salt and some cold water for texture. So easy and makes for an ultra-nutritious dip everyone will love.

We especially loved its super smooth + creamy texture and mild flavor, but what makes it even more unique is its beautiful pale purple and pink-ish hue! So pretty and appetizing! Perfect for dipping, spreading in hummus sandwiches or tossing in salads and pasta.

Hope you enjoy it! ❤️

Making hummus using kidney beans

Red kidney beans are so healthy and like most beans, they are packed with fiber, plant-based protein, folate, iron and much more.

They are low in calories and fats, and although they are filled with complex carbohydrates, they are low on the glycemic index chart. It also makes for a non-expensive source of protein for anyone trying to eat healthier, whether you are following a plant-based diet or not.

Kidney beans tend to be a little more tough compared to other beans. You also might find dark red or light red kidney beans, which will both work for this recipe. There are also white kidney beans, also called cannellini beans, which would give you a more pale color.

As a side note, hummus means chickpeas in Arabic. So, if you want to be more accurate, then you can also call it a red kidney bean dip!

Why you will love this recipe

• Easy and quick recipe that's made without cooking
• Uses only a few simple ingredients that are mostly pantry-friendly
• Very versatile and can be customized easily
• Many ways to serve this recipe
• SO creamy and smooth
• PACKED with fiber and rich in plant-based protein
• Makes for a stunning and lightly purple/pink dip
• Naturally vegan, dairy-free, gluten-free and nut-free

Ingredients you will need

(See below in the recipe card for the measurements)

• Canned dark red kidney beans: using canned beans makes this recipe super convenient. Red kidney beans are large with a kidney shape and they have a dark red skin, which gives the dip such a nice color.
• Tahini: tahini is made by crushing sesame seeds into a creamy paste and is a classic ingredient in making traditional hummus. It adds a delicious nutty flavor and helps create an amazing creamy texture with its naturally high-fat content. 
• Lemon: I used half of a lemon to make this recipe, but you might want to add more depending on your taste and the size of your lemon. Fresh lemon juice works better than bottled juice.
• Garlic: use as much as you want, but I find that one clove is enough since the garlic is raw, which gives a strong flavor.
• Cumin powder: you can omit it if you don't have it or don't like that flavor.
• Salt: add to taste.
• Cold water: this is the secret ingredient that makes hummus so amazing! It is incorporated while the hummus is processing, which creates a super velvety and almost whipped texture. I like to add some ice cubes to a small bowl of water to ensure it is very cold.

How to make a red kidney bean hummus recipe

(See below in the recipe card for the full recipe)

Process

Transfer the can of beans into a colander and rinse the beans very well. Then, let them drain.

Add the garlic to your food processor and give it a few pulses until crushed.

Then, add the beans, tahini, lemon juice, cumin and salt. Process until you reach a smooth consistency. You can take 1-2 breaks to stir in the food processor and make sure all the ingredients are incorporated (including the tougher red skin). It should be a thick mixture at this point. 

Adjust consistency

Then, process again and add the very cold water 1 tablespoon at a time through the feeding tube. Keep going until you reach desired consistency and stir with a spatula 1-2 times to check on texture. 

The contact of cold water with the creamy mixture creates a light and fluffy consistency, just watch while the magic happens!

Taste and adjust lemon juice and salt to your preference and serve.

When serving, you can transfer to a serving bowl and garnish with some good quality extra virgin olive oil, sesame seeds, fresh herbs and spices.

Helpful tips

• Make sure to drain very well the kidney beans once you rinse them. 
• Different brands of tahini have a wide variety of consistencies, going from a peanut butter texture to a pourable sauce. So, depending on what you have, you might need to add more or less water to the dip. I like the tahini from the brand 365 that I get at Whole Foods Market.

Serving suggestions

This kidney bean hummus is perfect to serve as a healthy snack. You can make a big batch ahead and keep it in the fridge for when you need something quick and healthy. 

But, we also like to incorporate hummus into meals to add texture or some extra nutrients, it is so versatile! Here are a few ideas on how you can serve this recipe:

• Dip: serve alongside crackers, pita wedges, pita chips or fresh veggies, such as carrot sticks, cucumber slices, cherry tomatoes, bell pepper strips, cauliflower or broccoli.
• Sandwiches: swap the mayo for this wholesome dip next time you make a sandwich. It adds an amazing texture and more nutrients and protein, which can help you stay full for longer.
• Pasta: you can use this hummus as a pasta sauce! Simply thin it out with lemon juice and a little water. Check out this hummus pasta recipe for inspiration!
• Salad dressing: similar to making a pasta sauce, you can thin out hummus to make a delicious and wholesome salad dressing. Feel free to add more lemon juice or some white wine vinegar to get the flavor closer to a vinaigrette. 
• Buddha bowls: hummus makes for an amazing topping or sauce for buddha bowls, such as seen in this Mediterranean chickpea bowl.

Variations 

What's amazing about making your own hummus is that you can easily customize the recipe. Here are a few variation ideas:

• Herbs: feel free to add a handful of fresh herbs to your food processor. I especially like cilantro in hummus, but parsley and dill would also add lots of flavor.
• Spicy: you can add a little heat to your hummus by including some ground cayenne pepper or red pepper flakes.
• Spices: if you are not a fan of cumin, then omit or swap for paprika, garlic powder, smoked paprika, chipotle powder or chili powder.

Storage tips

This hummus recipe stores well, so don't hesitate to make it ahead and snack on all week. You can also make a double batch!

Keep the hummus in an airtight container in the fridge for up to 4 days. Stir well before serving.

You can also freeze hummus, but I think it is best when freshly prepared.

More dip recipes you might like

• Broccoli hummus
• Sunflower cream cheese
• Vegan Rotel dip
• High-protein edamame guacamole
• Baba ganoush without tahini
• Avocado green goddess dressing
• Tofu spread

I hope you like this kidney bean hummus recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!

Let's stay in touch with Instagram, Pinterest and Facebook. Also, don't forget to subscribe to my newsletter to be sure not to miss anything.

📖 Recipe

Please note that the nutritional information is an estimate provided for informational purposes only (calculated by software) and may vary based on cooking methods and ingredients used. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Pin it for later!