I love hummus and have a whole host of hummus recipes on this blog. While most of the recipes use chickpeas, I have also experimented with other legumes. Today I present the recipe for Red Kidney Bean Hummus.
I chose this dish as my contribution for the A to Z Challenge where, this month, we are to cook with an ingredient whose English name begins with K. I chose Kidney bean as my ingredient and made this simple yet delicious dip.
The Red Kidney Bean Hummus tastes pretty much the same as the traditional one, but had a slightly more robust feel. I served this dip with vegetable crudites because I am on a diet and did not want to make Falafel.
Did you know that the Mediterranean Cuisine is perhaps one of the healthiest in the world because it uses an abundance of fruits,vegetables, legumes, and beans along with some healthy meats? It was once again voted the best diet to follow for weight loss in 2020 because it ensures you do not compromise on nutrition.
Red Kidney Bean Hummus | Hummus with Rajma
- 1/2 Cup Red Kidney Beans or Rajma (~100 gms)
- 3 tbsp Tahini (See Notes)
- 1 tsp Roasted Cumin Powder
- 1 tsp Crushed Garlic
- 4 tbsp Olive Oil
- Salt to Taste
- Rinse the kidney beans and soak them in 1 cup water for at least 8 hours.
- Drain the water and add 1 cup water.
- Pressure cook till soft; about 3 whistles.
- Drain and save the all the water in which the kidney beans were cooked.
- Grind the tahini, garlic, roasted cumin powder, cooked kidney beans, and salt with a little of the water in which the beans were cooked.
- Add 1 tbsp olive oil and grind again to a smooth paste. Add a little of the reserved water, if needed.
- Once again add 1 tbsp olive oil and grind.
- Transfer the Kidney Bean Hummus into a bowl.
- Drizzle the remaining olive oil on top.
- Serve with Falafels or Vegetable Crudites.
See what my fellow participants have cooked for the A to Z Challenge by clicking on the logo below.