Kidney bean hummus made with basic ingredients in under 15 minutes! This red bean dip is creamy, addictive & super versatile. Spread this plant-based hummus on your sandwiches, wraps, pita bread, or serve it as a dip for crunchy vegetables or crackers.

Why you'll love this hummus with kidney beans

• Easy & quick hummus: This red kidney bean hummus is the best you'll ever make under 15 minutes. All you need is a food processor or a Vitamix blender for the ultimate texture.
• Versatile & customizable: This recipe is super versatile - use it as a spread on sandwiches, wraps, pita bread, or serve it as a delicious dip for crunchy veggies or multi-grain crackers. You can customize it by adding red pepper flakes, more tahini, or skipping it altogether. You can add extra seasonings like cumin or fresh herbs like finely chopped parsley.
• Mela prep genius: This red kidney bean hummus is great for meal prep. You can make a big jar and store it in glass containers in the fridge to use throughout the week.
• Kid-friendly: Kids love it for its creamy taste. It's delicious. A great, nutritious plant-based spread for kids' lunch boxes.
• Nutrient powerhouse: Red kidney beans are rich in plant-protein, insoluble fiber, complex carbs/ resistant starch, iron, folate, etc. Kidney beans rank low in glycemic index. Tahini is made with iron-rich brown sesame seeds. This is a nutrient-dense dip for adults and kids.

Ingredients & Substituitions

Find the Ingredients with actual measurements at the bottom of the post. The list below is just a reference.

• Red Kidney beans: We used soaked, pressure-cooked, and drained red kidney beans, which are more economical than canned beans.
• Tahini: Homemade Tahini is the best. I use brown sesame seeds to make my homemade tahini. They are minimally processed. They are unhulled.
• Garlic: Minced fresh garlic. We love to add more garlic. If you love a mild hummus, use less quantity.
• Seasonings: Sweet paprika, Himalayan pink salt. You can skip the sweet paprika and add red pepper flakes if you prefer spicy red bean hummus.
• Extra Virgin olive oil: You can also make this recipe oil-free. In that case, you might have to add more cold water to achieve the desired consistency.
• Lemon juice: Freshly squeezed.
• Cold water

Method

Find the detailed step by step recipe along with measurements + Video at the bottom of the post.

• Blend Ingredients: Add cooked & drained red kidney beans to the food processor along with minced garlic, seasonings, olive oil, lemon juice, and tahini. Blend until smooth. Add some more cold water while processing the red bean dip. You will have to add water 2-3 times.
• Serve: Once the consistency is creamy, serve the red bean hummus in a plate or bowl. Garnish with drizzles of olive oil and sprinkles of sweet paprika. Enjoy!

Expert Tips

• Skip Tahini: Make this kidney bean hummus without tahini. For extra creaminess, replace the tahini with an equal amount of cashew nut butter.
• Oil-free option: Skip the olive oil and make this red bean dip without oil and tahini. You can add oil-free homemade cashew nut butter for a creamy flavor.
• Make it spicy: Add ½ teaspoon red pepper flakes along with salt to make this dip spicy. You can also add a few drops of hot sauce or sriracha for an extra kick.

How to serve

You can serve this healthy best red kidney bean hummus as a spread on sandwiches, wraps, Pita bread, or as a dip for crunchy vegetables and multi-grain crackers. This is fantastic kids' lunch box recipes.

Storage

Fridge

Store this healthy bean dip in air-tight glass containers for up to 7 days in the fridge.

Freezer

You can freeze it for 2 months. Use freezer-safe glass containers. Thaw overnight and stir the dip with a spoon. Garnish with olive oil and paprika and serve.

Recommended

I LOVE HEARING FROM YOU! If you try this red bean hummus recipe, please let me know! Leave a comment and rate it below. I would love to hear how it turned out for you, or any changes you make.