How To Make Red Kidney Bean Hummus Recipes
RED KIDNEY BEAN DIP
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 55m
Yield 10 as part of mezze meal
Number Of Ingredients 11
Steps:
- Heat the oil and cook the onion and garlic until soft and golden.
- Add the kidney beans and their liquid and stir in the tomato paste and spices and cook for a few minutes.
- Add the lime juice to the kidney bean mixture. Take the pan off the heat and when it has cooled a little, process the mixture until it is a bumpy puree. When it is cool, arrange in small bowls and sprinkle over the reserved lime zest.
RED BEAN HUMMUS
My husband and I recently had a red bean hummus at a restaurant and it was amazing. I like hummus okay, but thought this was so much better. I was surprised to not see any recipes on Zaar for it though. I knew it couldn't be a totally original idea so a quick internet search found this recipe from www.noteatingoutinny.com. According to the website but not using tahini in the recipe you further lower the fat content of the dish. Best of all, according to the website, the dish costs only $1.15 to make in March of 2007. While I am sure the cost has increased since the original posting I have to assume it is still an inexpensive dish.
Provided by Erindipity
Categories < 15 Mins
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 10
Steps:
- Blend ingredients in a food processor until well combined.
- Chill first or serve immediately with chips, pita or any crusty bread.
Nutrition Facts : Calories 477.8, Fat 11.5, SaturatedFat 2, Cholesterol 2.9, Sodium 448, Carbohydrate 71, Fiber 21.3, Sugar 3.7, Protein 26.2
CANNELLINI BEAN HUMMUS
My version of hummus features a delightful nuttiness from tahini, a peanut butter-like paste made from ground sesame seeds. The beans pack a lot of protein so it's a healthy snack for kids. -Marina Castle Kelley, Canyon Country, California
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield 10 servings (1-1/4 cups).
Number Of Ingredients 10
Steps:
- Place garlic in a food processor; cover and process until minced. Add the beans, tahini, lemon juice, cumin, salt and pepper flakes; cover and process until smooth. , Transfer to a small bowl; stir in parsley. Refrigerate until serving. Serve with pita wedges and assorted fresh vegetables.
Nutrition Facts : Calories 78 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 114mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
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