White Bean Hummus with Spicy Crushed Paprika Dip

April 3, 2017
Vegan White Bean Hummus with Spicy Crushed Paprika

After a busy weekend celebrating our older sons 21st birthday in Toronto I decided to make a quick White Bean Hummus with Spicy Crushed Paprika Dip. I simply love hummus with vegetables so for a change thought I would try making this kidney bean hummus, it makes a tasty change to chickpeas.

We decided to have a great vegan tomato and red pepper soup for starters and then enjoyed this awesome White Bean Hummus with Spicy Crushed Paprika dip as a treat.

Vegan White Bean Hummus with Spicy Crushed Paprika

Vegan White Bean Hummus with Spicy Crushed Paprika

White Bean Hummus with Spicy Crushed Paprika
 
Prep time
Total time
 
White Bean Hummus with Spicy Crushed Paprika Dip
Author:
Recipe type: Dip
Cuisine: American
Ingredients
  • 2.5 cups of white cooked kidney beans or 1 540 ml can white kidney beans
  • 2 tbsp tahini
  • 2 tbsp fresh squeezed lemon juice
  • 1½ tbsp olive oil
  • 2 garlic cloves
  • ½ tsp cumin
  • ¼ tsp sea salt
  • water about 1 tbsp
  • 1 tbsp raw crushed paprika (I use the brand Eros Pista)
  • The raw crushed paprika adds a very hot bite to this dip.
Instructions
  1. In a food processor blend the kidney beans until a coarse texture.
  2. Add the salt, cumin, garlic, lemon juice, olive oil and the tahini.
  3. Blend until smooth paste consistency, if too chunky blend in the water to blend smooth.
  4. Pour into a serving bowl and add the raw crushed paprika on the top.
  5. Serve with fresh vegetables or toasted pitas.

 

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