Kidney Bean Hummus
Course: Snacks, AppetizersDifficulty: EasyServings
8
servingsPrep time
10
minutesCooking timeminutes
For the smoothest, most velvety hummus, swap the chickpeas for kidney beans! This recipe whips up into a luxuriously creamy dip that’s perfect with fresh veggies, as a rich spread in sandwiches, or as a healthy topping for baked potatoes. A simple, delicious, and indispensable recipe.
Ingredients
1 1/2C kidney beans (drained and washed if from a can)
1/4C lemon juice
1/4C tahini
3T water
2T olive oil
2t Flavour Dust
1t Worcester Sauce
1/2t cumin
Directions
- Add all ingredients to a blitzing bowl or blender
- Blend until smooth and creamy
- If the hummus is a little thick, add 1/2t of water at a time until it is how you'd like it
- Refrigerate for an hour to let the flavours develop. Store in the fridge for up for five days in an airtight container
- Garnish with a crack of pepper, Furikake, or Chilli Salt
Notes
- Tip! We use Ghost Pepper Worcester in ours, and it gives it good heat without being overpowering. Combined with the habanero in the Flavour Dust, it's the perfect complement. Worcester Sauce or Habanero Worcester will also do the trick!