Red Kidney Bean Hummus (Without Tahini)

If you’re looking for a delicious snack or appetizer that’s ready in less than 5 minutes, then this quick and easy hummus recipe is a perfect choice. Made with a twist on the traditional Middle Eastern version, as it’s made with red beans, instead of chickpeas. Ideal with pitta, breadsticks, tortilla chips or sticks of carrot and cucumber. If you’re wondering what to do with your sorry can of kidney beans that have been lurking in the back of your food cupboard, then this four minute and four ingredient recipe is for you.

Why You’ll Love It

Healthy

Red kidney beans are an excellent source of protein and fiber, and they make a delicious and healthy hummus. You can add different spices and flavors to customize your own personal batch of red kidney bean hummus.

4 Ingredients and Ready In 4 Minutes

This recipe uses just 4 ingredients, simply drain the kidney beans, throw them into your blender, give it a blend, and then serve it in a bowl, and within less than 5 minutes you’ve got yourself a tasty homemade dip.

Gluten-Free

Another great thing about this recipe is that it’s gluten-free, so it’s suitable for anyone who has celiac or an intolerance to gluten.

Ingredients

Red Kidney Beans

Kidney beans are the most important ingredient as they form the base of the hummus. Both kidney beans and chickpeas (which is what hummus is traditionally made from) are legumes, so while kidney beans are being used as a substitute it still creates that creamy texture and taste that you get from traditional hummus. 

In this recipe, we are using a 15oz (400g) can of kidney beans in water which we picked up from the supermarket, there’s no need to cook it as it has already been precooked. Or if you find you don’t have any kidney beans you could always make hummus using baked beans.

Garlic

We will be using garlic to enhance the taste of our hummus, we’ve added 3 cloves, but you can use as much or as little as you like depending on your own tastes.

Apple Cider Vinegar or Vinegar

Apple cider vinegar adds a light and subtle sweet taste to the hummus, but if you don’t have any handy you can use vinegar.

Olive Oil

Olive oil helps to create that smooth consistency that we all know and love hummus for, extra virgin olive oil is best, but you can make do with whatever olive oil you have, or even vegetable oil.

Salt

We’ve seasoned our hummus with half a teaspoon of regular table salt, but you can add whatever salt you like, and as much or as little as you like depending on your preferences.

Hot Peppers (optional)

We’ve added some birdseye chilli peppers to our recipe to give it a bit of a kick, using one and half in the hummus itself and one and a half for garnish. This part is completely optional, and it tastes just as great without. 

If you are going to add hot peppers to yours it’s best to add a little bit at a time, you don’t want to make it too hot and blow your head off!

Alternative Flavorings

If hot peppers aren’t your thing why not consider these alternative flavorings

Sun-dried tomato and basil – throw in some sun-dried tomatoes and basil to give your hummus a more mediterranean flavor. 

Spinach – adding some spinach won’t influence the taste too much, but it will add some color and give you some additional nutrients including iron, potassium and vitamin C. 

Roasted red capsicum (bell pepper) – you can buy jars with capsicum that’s already been roasted or you roast your own and then simply add them to the blender. 

Equipment

Blender — a blender or food mixer will be required to mix together all the ingredients for your hummus. 

Colander — to drain the water from the can of kidney beans

Knife — we’ve used a knife to help peel our garlic and to cut our chilli for garnishing, but it’s not required. 

Spoon or Spatula — to spoon out the contents of the hummus

Bowl — and we’ve used a bowl to serve up our delicious dip