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Red Kidney Bean Hummus | Hummus with Rajma
Aruna
In this recipe, I have used red kidney beans instead of chickpeas to make hummus. The result was a more robust flavour profile and a nice change from the traditional hummus.
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Prep Time
5
minutes
mins
Cook Time
30
minutes
mins
Soaking Time
8
hours
hrs
Total Time
8
hours
hrs
35
minutes
mins
Course
Accompaniment
Cuisine
Lebanese, Middle Eastern
Servings
6
People
Ingredients
1x
2x
3x
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
Instructions
Prepping the Kidney Beans
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.
Making the Red Kidney Bean Hummus
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.
Notes
You can substitute Tahini with 1 tbsp unpolished white sesame and 2 tbsp Olive Oil as the first step.
Keyword
Black Chickpea Hummus, Hummus, Kidney Bean Hummus, Rajma Hummus
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@aahaaram
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