Red beans create a hummus that is not as thick as the traditional chickpea version. This recipe freezes well.
Red Bean and Roasted Red Pepper Hummus
Yields: About 4 cups
- 1 medium red bell pepper, halved and seeded
- 2 cloves garlic, unpeeled
- 1 teaspoon extra-virgin olive oil
- 3⅛ teaspoons kosher salt, divided
- ⅛ teaspoon ground black pepper
- 2 (15.5-ounce) cans dark red kidney beans, drained
- ⅓ cup plus ¼ cup tahini
- ¼ cup fresh lime juice
- ¼ cup water
- ½ teaspoon ground cumin
- ½ teaspoon ground ginger
- Toasted naan, toasted pita, and assorted fresh vegetables, to serve
- Garnish: hot sauce, diced roasted red bell pepper
- Preheat oven to 400°. Line a rimmed baking sheet with foil.
- Place bell pepper, cut side down, on prepared pan. Place garlic on pan. Drizzle with oil, and sprinkle with ⅛ teaspoon salt and pepper.
- Roast for 25 minutes. Carefully remove garlic skins, and discard.
- In the work bowl of a food processor, place bell pepper halves, garlic, beans, tahini, lime juice, ¼ cup water, cumin, ginger, and remaining 3 teaspoons salt; process until desired consistency is reached. Refrigerate in an airtight container until ready to serve.
- Transfer hummus to a serving dish. Serve with naan, pita, and fresh vegetables. Garnish with hot sauce and bell pepper, if desired.
Absolutely delicious, perfect texture and flavor, and easy to make.
I tried this and cut the salt down to two teaspoons and it was still so salty that I had to double the beans and spices to try to make it palatable (and I add salt to everything!). It was fine after that, but I also omitted the ginger because it didn’t sound like it would work in this recipe. It might have, but I didn’t want to risk it.