Dips - Red Kidney Bean Hummus

Recipe by Tenina Holder

Dips are perfect when entertaining guests, as well as being a healthy filler between meals for the kids. Dips are cost-effective and can be part of a well-balanced diet. This recipe for Red Kidney Bean Hummus is a variation of the more traditional Middle eastern Hummus recipe, popular worldwide.

Dips are perfect as a starter, or as a substitute for butter in a sandwich, roll or wrap, and this Red Kidney Bean Hummus is suitable for all of the above.

Red Kidney Bean Hummus

Written by - Tenina Holder
A twist on a favorite dip, you are sure to love.
No ratings yet
Vegan, Vegetarian
Prep Time 25 minutes
Total Time 25 minutes
Course Snack
Cuisine Non Specific
Servings 4
Difficulty Simple


  • Frypan
  • food processor


  • 1 red onion - halved
  • 2 cl garlic
  • 25 gm Extra Virgin Olive Oil
  • 1/2 tsp each ground cumin and coriander
  • Pinch ground cinnamon
  • Salt and pepper - to taste
  • 1 x 420g tin red kidney beans - drained
  • 2-3 ice cubes
  • 50 gm tomato paste
  • 1 Lime - Zest and juice


  • Chop onion, garlic, and combine with EVOO and spices a fry pan and saute until golden. Cool slightly before transferring to a food processor.
  • Add seasoning, kidney beans, ice and tomato paste and blend until smooth. The ice will give you a lovely texture as it melts.
  • Scrape into a serving bowl and top with lime zest and juice and a drizzle of EVOO.
  • Serve with tortilla wedges or corn chips. Alternatively, use in quesadillas, as a topping on tacos, or add to some cooked chicken and cheese as an enchilada filling.
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