Name: Red Kidney Bean Hummus with Roasted Garlic Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 2 heads of garlic; ¼ tsp salt; ¼ tsp black pepper; 2 tbsp (25 g) olive oil; 2 cans (15 oz or 450 g each) red beans, drained and rinsed; Lemon juice from half of a lemon (about 20 g); ¼ cup (55 g) olive oil; ¼ tsp salt; ¼ tsp black pepper; 3 tbsp (45 g) coconut aminos; 1 tsp miso paste; ⅓ tsp coriander powder; ⅓ tsp cumin powder; 2-3 ice cubes (for added creaminess); Chopped parsley for serving

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Introduction

This Red Kidney Bean Hummus with Roasted Garlic is a creamy, flavorful twist on the classic hummus. Using roasted garlic and red kidney beans, this dip offers a rich, earthy taste perfect for snacks or appetizers.

A white plate with blue rings holds a creamy purple hummus spread evenly in one thick layer. On top of the hummus, whole roasted garlic cloves with a light golden color are scattered along the left side. Three toasted pita triangles with a golden brown surface rest on the right side, partially on the hummus. Small green parsley leaves are sprinkled over the dish, adding a touch of fresh color. The plate is set on a dark wooden board with some triangular pita chips around it. A small light gray bowl with more fresh chopped parsley is nearby on a white marbled surface. A striped cloth napkin with blue and white lines is placed under part of the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 heads of garlic
¼ tsp salt
¼ tsp black pepper
2 tbsp (25 g) olive oil
2 cans (15 oz or 450 g each) red beans, drained and rinsed
Lemon juice from half of a lemon (about 20 g)
¼ cup (55 g) olive oil
¼ tsp salt
¼ tsp black pepper
3 tbsp (45 g) coconut aminos
1 tsp miso paste
⅓ tsp coriander powder
⅓ tsp cumin powder
2-3 ice cubes (for added creaminess)
Chopped parsley for serving

Instructions

Step 1: Preheat the oven to 375°F (200°C).
Step 2: Cut the top off the garlic heads to expose the cloves. Place them on parchment paper or aluminum foil, drizzle with 2 tablespoons of olive oil, and sprinkle with ¼ teaspoon salt and ¼ teaspoon black pepper. Wrap tightly and place in a baking dish. Roast for 20 minutes, then let cool until you can handle them safely.
Step 3: In a food processor, combine the drained red beans, lemon juice, ¼ cup olive oil, ¼ teaspoon salt, ¼ teaspoon black pepper, coconut aminos, miso paste, coriander powder, cumin powder, and 2-3 ice cubes. Squeeze the roasted garlic from one head into the mixture. Process until smooth, about 3 minutes.
Step 4: Transfer the hummus to a serving bowl. Drizzle with additional olive oil and top with the remaining roasted garlic and chopped parsley before serving.

Tips & Variations

Adding ice cubes while processing the hummus helps to achieve a silky, creamy texture.
For a spicier version, add a pinch of cayenne pepper or smoked paprika.
You can substitute coconut aminos with soy sauce if preferred.
Serve with warm pita, vegetable sticks, or as a spread on sandwiches.

Storage

Store the hummus in an airtight container in the refrigerator for up to 4 days. Before serving, stir well and bring to room temperature, or warm slightly if desired. Avoid freezing to maintain the best texture.

How to Serve

A white plate with blue rings holds a thick swirl of purple hummus spread evenly to cover the plate’s base. On top of the hummus are several roasted garlic cloves arranged mostly in the middle swirl, with a drizzle of golden olive oil pooling slightly around them. Small scattered bright green parsley leaves add color contrast over the surface. Around the plate are some toasted pita chips with light browning edges placed on a white marbled surface, and a small white bowl with green herbs is in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans instead of red kidney beans?

Yes, white beans or chickpeas can be used as alternatives, though the flavor and texture will vary slightly.

How can I roast garlic without an oven?

You can roast garlic on a stovetop by placing the wrapped heads in a pan over low heat for about 20-25 minutes, turning occasionally to prevent burning.