Recipe for Red Bean Hummus Spread
Recipe 157 of 365
When I look into my pantry, I see all sorts of beans: red, black, garbanzo, cannellini . . . but each seems to have its own role in my kitchen. Black beans for huevos rancheros, red beans for soups, garbanzo beans for salads and hummus, cannellini beans for spreads and served warm under fish . . . it’s time to blur the lines.
Serve this spread with pita chips or bread, on sandwiches, or with crackers.
TIME: 10 minutes
MAKES: about 2 cups
1 (15-ounce) can red kidney beans, rinsed and drained
3/4 cup sesame tahini
1 garlic clove, crushed
1/4 cup freshly-squeezed lemon juice
1 teaspoon salt
1/2 teaspoon ground cumin
1/4 cup olive oil
1/3 cup water
Place the beans, tahini, garlic, lemon juice, salt, and cumin in the work bowl of a food processor and process until completely smooth. With the machine running, add the olive oil in a slow stream, then add the water. Scrape the sides of the bowl down, whirl again to blend, and taste for seasoning and consistency, adding additional salt (and pepper if desired), lemon juice, or water as necessary.
Keeps well in a sealed container in the refrigerator, up to 1 week.