Red Kidney Bean Hummus with Roasted Garlic Recipe
This Red Kidney Bean Hummus with Roasted Garlic is a flavorful and creamy twist on traditional hummus, incorporating the earthy richness of roasted garlic and the unique taste of red kidney beans. Perfect as a dip or spread, it combines spices, miso paste, and coconut aminos to create a deliciously savory and healthy snack or appetizer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: About 3 cups (6 servings) 1x
- Category: Dip
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Scale
Roasted Garlic
- 2 heads of garlic
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp (25 g) olive oil
Hummus
- 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
- Preheat and prepare garlic for roasting: Preheat the oven to 375°F (200°C). Cut the top off the garlic heads to expose the cloves, place them on parchment paper or aluminum foil, drizzle with olive oil, and sprinkle with salt and pepper. Wrap tightly and place in a baking dish.
- Roast garlic: Roast the wrapped garlic heads in the oven for 20 minutes. After roasting, let them cool until they can be safely handled.
- Prepare hummus mixture: In a food processor, combine the drained and rinsed red beans, lemon juice, olive oil, salt, black pepper, coconut aminos, miso paste, coriander powder, cumin powder, and 2-3 ice cubes. Add the roasted garlic cloves from one head by squeezing them out into the processor.
- Blend to smooth consistency: Process the mixture until it becomes smooth and creamy, approximately 3 minutes, ensuring all the flavors are well combined.
- Serve with toppings: Before serving, drizzle additional olive oil over the hummus and garnish it with the roasted garlic cloves from the remaining garlic head and chopped parsley.
Notes
- Adding ice cubes during blending helps achieve a creamy texture without adding extra fat or liquid.
- Roasted garlic imparts a milder and sweeter flavor compared to raw garlic, enhancing the hummus taste.
- Using coconut aminos and miso paste adds a depth of umami flavor while keeping the recipe gluten-free and dairy-free.
- This hummus can be stored in an airtight container in the refrigerator for up to 4 days.
- Feel free to serve with fresh vegetables, pita bread, or as a sandwich spread.
Keywords: Red Kidney Bean Hummus, Roasted Garlic Hummus, Healthy Dip, Vegetarian Spread, Gluten-Free Snack, Mediterranean Dip
