This kidney bean hummus recipe is quick and simple to make with a can of red kidney beans and a few other everyday ingredients. Easy kidney bean dip is a healthy snack with plenty of protein and fibre.
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What you'll love about the recipe
- An easy substitute for classic hummus with a pretty pink colour. Homemade hummus is a great way to add healthy pulses to your diet. You can also make hummus with butter beans if you've got some in the cupboard.
- Kidney bean hummus is a simple store cupboard recipe for a quick healthy lunch, appetiser or snack. It takes just 10 minutes to make
- Kidney beans are very nutritious. They are a budget-friendly source of plant protein. They are also rich in vitamins, minerals and fibre. (Read more about the health benefits of kidney beans here.)
- Vegan, gluten free and dairy free
Ingredients
Red kidney beans. Canned beans are already cooked, which is essential with this recipe. If you want to use home-cooked kidney beans to make hummus, you'll need 240g of cooked beans, which is the equivalent weight of a drained can. You could also use white kidney beans but of course you'll lose the attractive pink colour of the hummus.
Olive oil. Extra virgin olive oil adds a lovely flavour to kidney bean hummus, and is healthy too. If you prefer, use an alternative oil.
Garlic is a classic flavour in hummus. Just one small clove will be sufficient, and it's important to make sure it's very finely grated or crushed. Of course, if you don't like the flavour of garlic, you can omit it. Or add an extra clove if you prefer.
Lemon juice. A squeeze of lemon adds a little acidity and freshness. I prefer fresh lemon juice to bottled, but if you don't have any you can leave it out.
Salt and pepper to taste.
You also need a little water to thin the kidney bean hummus to the desired consistency.
Optional ingredients
Tahini. I usually make my kidney bean hummus without tahini, but you can add a tablespoon if you prefer.
How to make kidney bean hummus
You'll need a food processor, blender or immersion blender to make the recipe. I get the best texture from using my immersion blender, but a small high-powered blender will make a lovely smooth creamy hummus too.
Drain the kidney beans and give them a quick rinse.
Add the olive oil, lemon juice, garlic and seasoning to the blender. Tip in the cooked kidney beans and puree until smooth. Add a little water, a tablespoon at a time until you have the desired consistency.
You may need to scrape down the sides of the food processor or blender a couple of times to make the best kidney bean hummus with a smooth creamy texture.
Expert tips
If you like garlic but want the flavour to be mild, soak the chopped garlic in lemon juice for a few minutes. Alternatively, use roasted garlic for a mellower, sweeter flavour. Or you could try this hummus with wild garlic which is milder than bulb garlic.
If you don't have a food processor or blender, you could make a small batch of this hummus in a mortar and pestle.
Serving and storage
I usually serve kidney bean hummus as a dip with vegetable crudites for plenty of crunch. It's perfect for a quick light lunch or vegan appetiser. And it's very popular served with nachos!
It also makes a fantastic vegan spread for wraps in place of mayonnaise.
Homemade kidney bean hummus can be stored in the fridge for up to a week.
Frequently asked questions
Whilst it might not be authentic, you can make hummus from any cooked pulses. Hummus is simply pureed pulses with olive oil, tahini and seasonings. If you've got a can of beans and some healthy oil, you can whip up this tasty dip in no time. You could also make a green pea dip with frozen peas which is very similar to hummus.
Both chickpeas and kidney beans are healthy pulses, and a great source of plant protein and fibre. Kidney beans are higher in potassium, iron and calcium. However, chickpeas are higher in folate, copper and manganese. Ideally, try to include both in your diet to get the widest range of nutrients.
Recipes to enjoy with hummus
Or for a tasty twist on hummus, you might like this delicious chickpea chocolate dip.
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Recipe
Kidney Bean Hummus
Equipment
- Food processor or blender
Ingredients
- 400 g canned kidney beans drained and rinsed
- 3 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 clove garlic very finely grated or minced
- salt and pepper to taste
Instructions
- Add the olive oil, lemon juice, garlic and seasoning to the food processor or blender.
- Add the drained kidney beans and puree until smooth. Add a little water, a tablespoon at a time until you get the desired consistency.
- If needed, scrape down the sides of the food processor and re-blitz until smooth and creamy.
Notes
- If you like, add a tablespoon of tahini along with the other ingredients
- For a milder garlic flavour, soak the garlic in the lemon juice for a few minutes before starting the recipe
- If you don't have a food processor or blender, you could make a small batch of this hummus in a mortar and pestle
Nutrition
Please note nutritional information is per serving and is provided for guidance only.
Eva says
I love this. I've been doing a sort of bean dip for years but never thought to add tahini like you would with hummus- will try doing that☺️
Wendy Faulkner says
Thank you, I'm glad you like it:)
Birdie says
Great idea and another healthy, quick and easy recipe. Colour is a bonus! Thanks Wendy!
Wendy Faulkner says
Thanks Marc, I'm glad you're liking the pink!