Red Kidney Bean Hummus

Close up on a bowl of homemade kidney bean hummus topped with sesame seeds and parsley.

5 from 2 votes

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 combines canned beans, tahini, lemon, garlic and spices. Can be whipped up in minutes and naturally vegan + gluten-free!

Prep Time5

Total Time5

Course: Dip

Cuisine: American

Keyword: healthy, Vegan, vegetarian

Servings:

Calories: 105kcal

Author: Jessica Laroche

Equipment

Food processor

Ingredients

15 oz canned kidney beans rinsed and drained
3 tbsp tahini
½ lemon juiced
1 clove of garlic
¼ tsp cumin
½ tsp salt or to taste
2-4 tbsp cold water

Instructions

Rinse the beans using a colander, and then drain well.
Add the garlic to a food processor and process until crushed. Then, add the beans, tahini, lemon juice, cumin and salt. Process until smooth and take 1-2 breaks to scrape the bottom and sides of the food processor.
Then, process again and pour the cold water 1 tablespoon at a time through the feeding tube. The consistency should turn very smooth and creamy. Add as much water as needed to reach the desired consistency.
Serve as a dip with pita bread, raw veggies and crackers or use as a spread for sandwiches.

Video

Notes

Storage tips: keep the hummus in an airtight container in the fridge for up to 4 days. Stir well before serving.
This recipe is versatile and you can add more flavorful ingredients, such as fresh herbs and more spices. Check out the blog post for more ideas!
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition