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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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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 . 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. 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) |
Directions:
1. Blend ingredients in a food processor until well combined.
2. Chill first or serve immediately with chips, pita or any crusty bread.
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