When you look in your pantry to make hummus and realize all you have are red kidney beans-don't panic! Red Kidney Bean Hummus has virtually identical ingredients to your classic hummus recipe, with the bonus of being a pretty pink color.
Though this recipe tastes similar to hummus with chickpeas, it should be called a kidney bean dip as opposed to hummus. The word hummus means chickpea in Arabic. Pretty cool, eh? I didn't know that either.
But for this recipe, we'll call it hummus, though it's more accurate to say that it's the best red kidney bean dip you'll ever eat!
It's a cinch to bring together; you'll have a nutritious homemade red bean hummus in about 10 minutes. And if 10 minutes is all you have, I can show you how to make guacamole with one avocado, if that's what you're craving too.
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Ingredients
Red kidney beans are incredibly hearty and full of good things for you. They are an affordable source of protein, high in fiber and rank low on the glycemic index.
These are the ingredients you'll need to make Red Kidney Bean Hummus:
Ingredient Notes:
- Tahini is a ground sesame seed paste widely available in grocery stores. Some brands are thicker than others, so stir the contents of the jar well before use.
- Choose fresh lemon juice over the stuff in a bottle.
- Fresh garlic is best. No garlic powder, please.
See the recipe card below for all the ingredients and measurements.
Substitutions & Variations
- Substitute white kidney beans (cannellini beans) for the canned red kidney beans.
- Add a ¼ teaspoon of cayenne pepper or red pepper flakes for a spicy kidney bean dip. Even a few cracks of black pepper will work.
Step-by-Step Instructions for Kidney Bean Hummus
Drain and rinse kidney beans. Empty the can of kidney beans into a colander, drain and rinse with water.
Purée. Add all the ingredients to the bowl of the food processor. Purée for 1 minute, pausing at the 30-second mark to scrape down the sides of the bowl. Continue to purée until smooth. If the hummus is too thick, add more water, one tablespoon at a time. Purée for an additional 20 seconds if necessary for a smooth consistency.
Serve. Spoon the hummus into a serving bowl or plate, drizzle with extra-virgin olive oil, and finish with a garnish of micro greens, pepitas and a few red kidney beans. This is your moment to be creative 😃
Enjoy this simple recipe with pita bread, pita chips, corn chips, and fresh veggies like, cherry tomatoes, cucumbers, raw broccoli and cauliflower or any vegetable crudités you can think of.
Secrets for Success
- Stop to scrape down the sides of the food processor bowl as you purée the kidney beans. This way, the tough skins on the beans will get evenly puréed, and your dip will have a smooth consistency.
Storage & Make Ahead
- Store in an airtight container in the refrigerator for 2 days.
- Freeze for up to 3 months (this is practical if you like to meal prep or have a healthy snack handy). When you thaw the hummus, give it a good stir before serving, then add the garnishes and drizzle with extra-virgin olive oil.
- The hummus can be made ahead of time, assembled with the garnishes and drizzled with olive oil. Cover with plastic wrap and refrigerate until ready to serve.
Recipe FAQs
Hummus is Arabic for chickpea, and traditional hummus is made from chickpeas. The word hummus has been used loosely to describe dips made with other legumes like this Red Kidney Bean Hummus recipe.
Yes, you can substitute kidney beans to make hummus. The flavor and texture will differ slightly, but the finished dip will be as tasty.
Recipe
The Best Red Kidney Bean "Hummus" Recipe
Equipment
- colander
- measuring cups and spoons
- food processor or high speed blender
- rubber spatula
- small serving bowl
Ingredients
Hummus:
- 1 (15-ounce can) red kidney beans, 398 milliters), drained and rinsed
- 1 garlic clove, finely minced
- ¼ cup lemon juice, approximately the juice from one lemon
- ¼ cup tahini, also known as sesame paste
- 3 tablespoons water
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon ground cumin
- ½ teaspoon coarse sea salt
Optional Garnish Ideas:
- 1 tablespoon extra-virgin olive oil
- a few pepitas
- micro greens
- a few red kidney beans
Instructions
- Drain and rinse kidney beans. Empty the can of kidney beans into a colander, drain and rinse with water.1 (15-ounce can) red kidney beans
- Purée. Add all the ingredients to the bowl of the food processor. Purée for 1 minute, pausing at the 30-second mark to scrape down the sides of the bowl. Continue to purée until smooth. If the hummus is too thick, add more water, one tablespoon at a time. Purée for an additional 20 seconds if necessary.1 garlic clove, ¼ cup lemon juice, ¼ cup tahini, 3 tablespoons water, 2 tablespoons extra-virgin olive oil, ½ teaspoon ground cumin, ½ teaspoon coarse sea salt
- Serve. Spoon the hummus into a serving bowl, drizzle with extra-virgin olive oil, and finish with a garnish of micro greens, pepitas and a few red kidney beans. This is your moment to be creative.Enjoy this simple recipe with pita bread, pita chips, corn chips, and fresh veggies like, cherry tomatoes, cucumbers, raw broccoli and cauliflower or any vegetable crudités you can think of.1 tablespoon extra-virgin olive oil, a few pepitas, micro greens, a few red kidney beans
Carly says
Absolutely creamy and delicious!! Love it!! Great when you've run out of chickpeas but still crave a yummy hummus-like dip. My family loves this "pink hummus" 😋
Donna Poirier says
Hi Carly! I love getting great feedback like this. I’m happy you enjoyed this recipe for pink hummus 🙂
Alexandra Alder says
This is recipe is a KEEPER!
I added slightly more of everything as my can of kidney beans was slightly bigger. I used grapeseed oil instead of olive oil. I also added the zest of the lemon, plus 2 Thai chilis. Thanks for a great base recipe!
Donna Poirier says
Hi Alexandra, I’m happy to know this recipe is a keeper. Thank you for your review 🙂
Mary says
Excellent!! I doubled all ingredients and made as written. Will make again !
Donna Poirier says
I've so happy to hear this! Thanks for letting me know 🙂
Beth says
Donna- Thank you for this delicious recipe and beautiful website! I must admit, I don't LOVE red kidney beans when compared with some other beans (canary, cannellini and black beans are my taste and texture favorites.) So when I make red beans, I'm usually just doing it to cycle through my stash. I found your recipe when I was desperate for some hummus but had no chick peas--only some cooked kidney beans. MY GOODNESS! Red Kidney beans DO make an amazingly smooth and delicious "hummus!" I'm so glad you shared this recipe and the wonderfully styled photo with sprouts! I hope to come back to your site to snoop around for more delicious ideas!
Donna Poirier says
Thank you Beth for the nice comment. I'm thrilled you enjoyed the hummus! Please do feel free to come back and snoop around (as you say)! 😃