Red Kidney Bean Hummus | Rajma Hummus

Red Kidney Bean Hummus | Rajma Hummus is a delicious dip recipe with twist, from Middle Eastern cuisine. This hummus is a fusion recipe where cooked red kidney beans and cashews are blended together with other basic hummus recipe ingredients.

Course Accompaniment

Cuisine Lebanese, Middle Eastern

Keyword how to make kidney bean hummus, Hummus, red kidney bean hummus

Prep Time 5

Cook Time 5

Servings 4

Author Lata Lala

Ingredients

50 grams cooked rajma/Red kidney beans
10 Cashew pieces
2 tablespoon Tahini see notes
1 Lemon juiced
2 Green chilies
1 teaspoon Cumin jeera powder
8 Garlic cloves
2 teaspoon Hung curd/Yogurt
2 tablespoon Coriander leaves
1 teaspoon Olive oil

To serve

1/2 teaspoon Red chilli powder
3 black olives
Few Pomegranate arils
Nacho chips or grilled pita bread
Vegetable crudites

Instructions

To cook Kidney Beans

Rinse the kidney beans and soak them in enough water till the beans are submerged, for at least 8 hours.
Drain the water and rinse well 2 to 3 times. Pressure cook with about 1 glass of water till soft.
Drain and use it to make hummus.
If you have leftover cooked kidney beans in your fridge, use them starighaway.
Put all the ingredients mentioned in the list in an electrical food chopper or just blend in the mixer jar. Transfer and serve with red chili powder sprinkled over.
Garnish with coriander leaves, black olives and pomegranate arils.
Serve with vegetable crudites, nacho chips or pita roasted on grill pan/griddle.

Notes

Tahini is a must ingredient to make hummus. I have used readymade tahini, you can substitute Tahini by grinding 1 tbsp white sesame seeds with 2 tbsp Olive Oil.