Kidney Bean Hemp Hummus recipe

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Ingredients

½ cup fresh lemon juice
½ cup tahini
¼ 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

Nutrition Info

169.1 calories
carbohydrate: 14 g
cholesterol: : -
fat: 11 g
fiber: 4.3 g
protein: 5.4 g
saturatedFat: 1.5 g
servingSize: -
sodium: 350.9 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

Recipe Yield

12 servings

Recipe Note

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.

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