Kidney Bean Hemp Hummus Food

KIDNEY BEAN HEMP HUMMUS

Kidney Bean Hemp Hummus image

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.

Provided by user

Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes

Time 15m

Yield 12

Number Of Ingredients 9

Ingredients

½ cup fresh lemon juice
½ cup tahini
¼ cup olive oil
1 clove garlic, minced
1 teaspoon ground cumin
1 teaspoon salt
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
2 tablespoons hemp seed hearts

Steps:

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.

Nutrition Facts : Calories 169.1 calories, Carbohydrate 14 g, Fat 11 g, Fiber 4.3 g, Protein 5.4 g, SaturatedFat 1.5 g, Sodium 350.9 mg, Sugar 0.3 g

RED BEAN HUMMUS

Red Bean Hummus image

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

Ingredients

1 (15 ounce) can red kidney beans, drained and rinsed
1 garlic clove
1 -2 tablespoon lemon juice (to taste)
1/4 teaspoon salt (or to taste)
1/4 teaspoon smoked paprika
1/8 teaspoon cumin
1/8 teaspoon black pepper
1 1/2 teaspoons apricot preserves
1 tablespoon olive oil
1 tablespoon grated parmesan cheese (optional, leave out to make the dish vegan and lactose free) or 1 tablespoon Cotija cheese (optional, leave out to make the dish vegan and lactose free)

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

WHITE BEAN HUMMUS

White Bean Hummus image

A lower fat hummus made with white kidney beans instead of the more traditional chickpea. Great with pita or veggies.

Provided by Veggie Girl.

Categories Lunch/Snacks

Time 5m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 8

Ingredients

1 (19 ounce) can white kidney beans, drained and rinsed
1 tablespoon fresh parsley, chopped
1 tablespoon lemon juice
1 tablespoon olive oil
1/4 teaspoon cumin
1/4 teaspoon chili powder
1 garlic clove, chopped
salt and pepper

Steps:

Combine all ingredients in a food processor.
Allow to chill for about an hour.

Nutrition Facts : Calories 146.2, Fat 4.3, SaturatedFat 0.7, Sodium 402.4, Carbohydrate 20.2, Fiber 7.3, Sugar 2.6, Protein 7.2

KIDNEY BEAN HEMP HUMMUS

Kidney Bean Hemp Hummus image

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.

Provided by user

Categories Hummus

Time 15m

Yield 12

Number Of Ingredients 9

Ingredients

½ cup fresh lemon juice
½ cup tahini
¼ cup olive oil
1 clove garlic, minced
1 teaspoon ground cumin
1 teaspoon salt
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
2 tablespoons hemp seed hearts

Steps:

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.

Nutrition Facts : Calories 169.1 calories, Carbohydrate 14 g, Fat 11 g, Fiber 4.3 g, Protein 5.4 g, SaturatedFat 1.5 g, Sodium 350.9 mg, Sugar 0.3 g

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