Kidney Bean Hemp Hummus

Kidney Bean Hemp Hummus

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"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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Ingredients

15 m servings 169 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 169 kcal
  • 8%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 14g
  • 5%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 351 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  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.

Footnotes

  • Cook's Note:
  • Add a couple tablespoons of water between blending if mix seems too thick.
  • The kidney beans can be replaced with other sorts. I have also used pinto and black beans.
  • The hemp hearts have practically no effect on the taste and can be excluded without issue.

Reviews

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I'll be the first to say, this base recipe was EXACTLY what I needed! Thank you! I had some overcooked kidney beans and garbanzo beans and did a search for what I could use them for...this recip...

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