Simple Creamy Kidney Bean Hummus

A smooth and flavorful hummus, using red kidney beans.

Course Appetizer, Side Dish, Snack

Cuisine Mediterranean

Keyword dip, easy, hummus, low fodmap, Vegan, vegetarian

Prep Time 10

Total Time 10

Servings

Calories 70kcal

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.

Nutrition facts calculated without toppings. Nutrition facts may change based on brands and substitutions used.