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Kidney Bean Hemp Hummus

Rated as 5 out of 5 Stars

"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
Original recipe yields 12 servings

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.

Nutrition Facts


Per Serving: 169 calories; 11 g fat; 14 g carbohydrates; 5.4 g protein; 0 mg cholesterol; 351 mg sodium. Full nutrition

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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...