Go Back
–+ servings
An image of hummus with kidney beans in a glass dish, topped with beans and olive oil.

Hummus With Kidney Beans

Perfect for dipping, spreading, or just enjoying by the spoonful, this kidney bean hummus is set to become your new go-to snack.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 9 minutes
Course Appetizer, Snack
Cuisine American
Servings 4
Calories 293 kcal

Equipment

  • 1 blender or food processor

Ingredients
  

  • 1 can red kidney beans drained, rinsed
  • 1 clove garlic minced
  • 1/4 cup tahini
  • 1/4 lemon juice, freshly squeezed
  • 1/4 cup olive oil
  • 1/2 tsp ground cumin
  • 1/2 tsp ground oregano
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1-2 tbsp water as needed

Optional Garnishes

  • paprika
  • olive oil
  • olives
  • Ground oregano

Instructions
 

  • Blend Hummus. Add all ingredients to a blender on high speed and blend until smooth, pausing periodically to scrape down the sides of the food processor. If hummus is too thick, add water until desired thickness is achieved.
  • Serve and Store: Scoop hummus in a small bowl or plate to use as a dip or spread. Store leftover hummus in an airtight container in the refrigerator for up to 4 days.

Video

Nutrition

Calories: 293kcalCarbohydrates: 19gProtein: 8gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gSodium: 298mgPotassium: 343mgFiber: 6gSugar: 0.4gVitamin A: 20IUVitamin C: 5mgCalcium: 49mgIron: 3mg
Keyword heart healthy, hummus, hummus with kidney beans, kidney bean hummus
Tried this recipe?Let us know how it was!