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Wednesday, February 24, 2016

Rajma Hummus | Red Kidney Bean Hummus

Serves 4 to 5
Preparation time: 15 minutes


  • 1 can of red kidney bean, drained and washed.
  • 2 cloves of garlic chopped
  • 1 tbsp lemon juice
  • 3 tbsp or less tahina (sesame paste)
  • 1 tbsp olive oil
  • Salt to taste.


Place all the ingredients in a mixing jar and grind to a smooth fine paste. Add few tbsp of water if needed. Taste and check the seasoning and adjust accordingly. Pour into a serving bowl, cover and refrigerate for at least 1 hour. Serve chilled as a dip with pita bread.

Note: If you do not want to use the tinned rajma, then soak 3/4 cup red kidney bean for 6 hours. Boil the grains with some water and salt. Cool the boiled rajma before grinding. Take care not to over cook the grains. It has to be cooked just as much as the tinned ones.

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