Love hummus, but looking to switch things up? This simple creamy kidney bean hummus is about to become your new favorite go-to. With its smooth consistency and mild flavor, this homemade kidney bean dip is perfect for everything you usually use classic hummus for, from veggie dip to sandwich spread.
You Will Love This Recipe
- It's simple: Forget complicated recipes and intricate cooking techniques. This hummus is a breeze to make, requiring just a few simple ingredients and steps.
- It's versatile: Whether you're enjoying it with pita bread, pita chips, nacho chips, or fresh veggies, there's no wrong way to savor this hummus. It also makes a great addition to sandwiches and wraps!
- It's quick: With less than 10 minutes of hands-on time, you'll have a luscious homemade hummus made with quality ingredients.
Why Use Kidney Beans for Hummus?
- It's pink! When blended, these red beans turn a subtle, natural pink color. This makes them perfect for a Valentine's Day or girl's get-together snack spread.
- It's so smooth. When I use kidney beans in my hummus recipe, I find the result extremely smooth, possibly even creamier than the classic chickpea hummus.
- It's super similar to regular hummus. Maybe your grocery store was out of chickpeas, or maybe you're craving some hummus on a whim. Either way, kidney beans make an excellent chickpea substitute in your hummus.
Ingredients and Substitutions
- Red kidney beans: White kidney beans will also work here, though the hummus won't be pink!
- Garlic clove: Adds that garlicky zing. Feel free to omit if you're not a garlic fan, or use infused oil like I do in my garlic-free hummus recipe. Garlic powder will also work in a pinch.
- Tahini: Sesame paste adds a nutty, slightly bitter flavor. Cashew or almond butter can add a similar (but not quite the same) taste.
- Lemon juice: Brightens up the hummus with a hint of acidity.
- Extra-virgin olive oil: A good-quality olive oil is essential, especially in such a simple recipe.
- Cumin and smoked paprika: Add a gentle, savory smokiness that really amps up the flavor! Feel free to get creative with your spices here.
- Salt and black pepper: I give guidelines, but season to your taste!
- Ice and water: Thin everything out to the perfect consistency while keeping the hummus cool and fluffing it up.
- Sesame seeds and parsley: Serve as optional garnishes to add some texture and herbaceous flavor.
Step 1. Combine. Add all of the ingredients into the bowl of a food processor or high-power blender. If your food processor or blender is not high-power, substitute the ice for 2-3 additional tablespoons of water.
Step 2. Blend. Process on medium to high speed, pausing once or twice to scrape down the sides until the hummus is smooth. If the hummus appears too thick, add water one tablespoon at a time while blending until a smooth consistency is reached.
Step 3. Taste. Taste your hummus and adjust any seasonings, tahini, liquid, or lemon to your preference.
Step 4. Serve. Spread the hummus into a bowl and optionally garnish it with a drizzle of olive oil, a sprinkle of smoked paprika or sumac, a couple of pinches of sesame seeds, and some fresh chopped parsley.
Here are some fun ideas to customize your "hummus":
- Rajma Masala-Inspired Hummus: Add a teaspoon of garam masala and a pinch of coriander powder for an Indian-inspired twist.
- Smoky Chipotle Hummus: Blend in a chipotle pepper in adobo sauce for a smoky, spicy kick. You could even use lime juice and garnish with cilantro (fresh coriander) for a Meditteranean-Mexican fusion dip!
- Spicy Red Kidney Bean Hummus: Add ¼-1/2 teaspoon of red pepper flakes or cayenne.
- Make-ahead: Prepare the hummus up to 3 days ahead and store it in an airtight container in the refrigerator.
- Store: Keep leftovers refrigerated for up to 4 days or in the freezer for up to 4 months. Thaw the hummus in the fridge for 24-48 hours before serving.
- Double or triple the recipe for a larger batch that can accompany snacking veggies, crackers, pretzels, and chips throughout the week.
- Add this hummus to a grain bowl, like my chickpea grain bowl, for another layer of texture and flavor!
- Eco tip: If you can, choosing organic olive oil can reduce your environmental impact.
This creamy kidney bean "hummus" pairs beautifully with pita bread, pita chips, or fresh veggies like cherry tomatoes, bell pepper strips, carrot sticks, and cucumber slices. It's also delicious as a spread on sandwiches and wraps or a topping for grain bowls.
Experiment with additional ingredients or toppings like spices, sesame seeds, fresh veggies, and fresh herbs. Additionally, you can bloom some spices in olive oil before adding the oil to your hummus to open up the spices' flavors.
Simple Creamy Kidney Bean Hummus
- 1 (15 oz) can red kidney beans, drained and rinsed
- 2 Tablespoons extra-virgin olive oil
- 2 Tablespoons lemon juice (juice of about ½ a medium lemon)
- 2 Tablespoons tahini
- 3-4 ice cubes (or additional 2 Tablespoons water for low power food processor/blender)
- 1 clove fresh garlic (or ¼ teaspoon garlic powder)
- ¼ teaspoon salt
- ¼ teaspoon fresh cracked black pepper
- ¼ teaspoon smoked paprika
- ¼ teaspoon ground cumin
- Place all of the hummus ingredients into the bowl of a food processor or high-power blender. If your food processor or blender is not high-power, substitute the ice for 2-3 Tablespoons of water.
- Blend/process on medium to high speed, pausing once or twice to scrape down the sides until the hummus is smooth (about 5 minutes). If the hummus appears too thick, add water one tablespoon at a time while blending until a smooth consistency is reached.
- Taste your hummus and adjust any seasonings, tahini, liquid, or lemon to your preference.
- To serve, spread the hummus into a bowl and optionally garnish it with a drizzle of olive oil, a sprinkle of smoked paprika or sumac, a couple pinches of sesame seeds, and some fresh chopped parsley.
- Store leftovers in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 4 months. To thaw, place the frozen hummus in the refrigerator for 24-48 hours.