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–+ servings
a bowl of kidney bean hummus on a plate with pita bread for dipping

Kidney Bean Hummus

Kristina Todini, RDN
Kidney Bean Hummus, a rich and earthy homemade hummus dip recipe made with kidney beans, tahini, garlic, and lemon juice. Make dip from kidney beans!
5 stars (2 ratings)
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Prep Time 10 minutes
Total Time 10 minutes
Course Appetizers + Platters
Cuisine Gluten Free, Mediterranean-Inspired, Vegan
Servings 8 servings
Calories 170 kcal

Equipment

  • 1 food processor

Ingredients
  

  • 1 ½ cups kidney beans canned or cooked from dry
  • 2 cloves garlic
  • 2 teaspoons tahini
  • 1 tablespoon lemon juice
  • 1 pinch salt and pepper
  • ½ cup olive oil divided
  • Optional for dipping: carrot sticks, celery sticks, cherry tomatoes, pita bread, pretzels, etc.

Instructions
 

  • Blend hummus: Add kidney beans, garlic cloves, tahini, lemon juice, and a generous pinch of salt and pepper to a food processor. Blend on high speed until smooth, about 1-2 minutes, stopping periodically to push down any ingredients that are on the sides of the food processing container.
  • Serve and store: To serve immediately, place blended hummus in a small bowl and serve with dipping ingredients like carrots, celery, pita, or pretzels. To store, simply place in an airtight container and store in the refrigerator for up to 4 days.

Notes

Make ahead tips: This hummus recipe is great for meal prep! Make a big batch at the beginning of the week and enjoy as a snack or spread.
Leftovers and storage: To store in the refrigerator, simply place in an airtight container and store in for up to 4 days. To freeze, store in an airtight container in the freezer for up to 2 months. To thaw, simply remove it to the refrigerator for 24 hours before serving. You may need to stir in extra olive oil for a creamier consistency after freezing.
Nutrition notes: Nutrition information was calculated for hummus ingredients only, not for additional dipping ingredients like carrots or pretzels. This recipe is vegan and uses gluten free ingredients. This recipe contains tahini, which is made from sesame, which is a major allergen.

Nutrition

Serving: 1servingCalories: 170kcalCarbohydrates: 8gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 4mgPotassium: 145mgFiber: 3gSugar: 0.2gVitamin A: 1IUVitamin C: 1mgCalcium: 13mgIron: 1mg
Keyword kidney bean hummus
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