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Kidney Bean Hemp Hummus Tasty Recipes

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Kidney Bean Hemp Hummus

"A quick and healthy bean dip recipe. Great with crackers or pita bread, or as a sandwich spread. Our two-year-old eats it with her carrots. Keeps in the fridge for about a week."

Ingredients :

  • 1/2 cup fresh lemon juice
  • 1/2 cup tahini
  • 1/4 cup olive oil
  • 1 clove garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can garbanzo beans, rinsed and drained
  • 2 tablespoons hemp seed hearts

Instructions :

Prep : 15M Cook : 12M Ready in : 15M
  • Blend lemon juice and tahini together in a blender until smooth; add olive oil, garlic, cumin, and salt. Blend mixture until smooth. Add 1/4 of the kidney beans and 1/4 of the garbanzo beans at a time to the tahini mixture; blend, scraping the sides after each addition. Pour hemp seed hearts into hummus and blend until smooth.

Notes :

  • Add a couple tablespoons of water between blending if mix seems too thick.
  • The kidney beans can be replaced with other sorts. I have also used pinto and black beans.
  • The hemp hearts have practically no effect on the taste and can be excluded without issue.

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