At our spectacular post-new-year's xmas potluck dinner hosted by Penny of Sweet Sadie's baking blog, I tried something that I haven't made in about 13 years – hummus made from something other than chickpeas. Meredith* did a great job and mentioned that it was somehow healthier than hummus with chickpeas (I don't recall why, possibly because there's more fibre) so I decided that I was going to make it again myself.
Why would I have made hummus with anything other than chickpeas? When I lived in Peterborough, I had a friend who was allergic to all legumes, but not beans. Being a smarty-pants, I made two batches of hummus using red and white kidney beans and served them together in a wide and shallow dish. I arefully poured and spread the hummus in the dish so it looked like the symbol for Yin and Yang. What a hippie.
*Meredith being Elliot's friend Meredith, not my Meredith or Dan's** Meredith
**Dan, being Penny's Dan, not my Meredith's Dan, who is me
Red Kidney Bean Hummus
- 2 small cloves of garlic
- 1 can red kidney beans, drained and rinsed
- 4 tbsp tehina
- 4 tbsp lemon juice
- 1 tsp cumin
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/4 tsp salt
- 3 tbsp olive oil
- 1 tsp cumin seeds, toasted
- 1-2 tsp olive oil
- Mince the garlic in a food processor.
- Add beans, tehina, lemon juice, cumin, black pepper, cayenne, salt and olive oil and pulse in food processor for 30 seconds.
- Stir mixture and blend on high for at least one minute, adding water until desired consistency is reached.
- Garnish with toasted cumin seeds and 1-2 tsp olive oil.