Red bean hummus is a nice variation of the classic chickpea hummus. A delicious and very nutritious sauce, excellent to make full of noble proteins, but also amazing as a condiment for sandwiches or aperitif canapés. Obviously, we are talking about a completely vegan recipe, born in the Middle East and that has fed and feeds millions of people still today. And it’s not that hummus is vegan by choice, but only because legumes in the Middle East are a major source of livelihood. Suffice it to say that another great dish of these countries is falafels, which are nothing more than delicious spicy chickpea balls.
You can really use it for a thousand dishes and consider that it is crazy protein concentrate, so if you have just finished an intense workout in the gym and you don’t want to fill yourself with cholesterol or fat, this dish is perfect.
The secret for making this super tasty red bean hummus is to add tahini, garlic, an excellent extra virgin olive oil, obviously cumin, but above all a piece of celery, which will make this hummus fresher and less dense, and mellow.
For the rest, the recipe for this red bean hummus is very simple, you don’t need the acrobatic qualities of a chef, but only a powerful blender to make the sauce.
Ingredients and doses for making red bean hummus
For two large portions or 20 canapés for finger food
- 400 grams of dried red beans
- 4 cloves of garlic
- 1 untreated organic lemon
- salt and pepper
- extra virgin olive oil
- 40 grams of tahini
- 3 grams of cumin powder
- a pinch of sweet red paprika
- a piece of celery stalk
- sesame seeds to decorate
How to make red bean hummus
There is only one rule to make the perfect hummus, indeed the true hummus: use dried legumes and not canned pre-cooked ones. The truth is this, there are no tricks, just use good quality pulses.
Soak the red beans overnight or at least 3-4 hours, then boil them with plenty of salted water, a few grains of juniper, and 2 bay leaves. Calculate a cooking time of at least 1 hour and 30 minutes, then taste a couple of beans and if they are soft turn off and drain.
Wait for them to cool, then place them in a mixer and blend. Add the peeled garlic, lemon juice, a generous pinch of salt, 40-50 grams of tahini, cumin, celery, and paprika, and blend without mercy. Add the oil, just at the end, to check the consistency of the hummus. It also depends on the type of beans, so always keep the oil for the final smoothie. If you prefer a sharp and tangy hummus add 2 spoons of grated lemon peel.
Once the hummus is creamy, place it in an airtight container and store it in the refrigerator for 3-4 days. You can eat it with pita or grilled Tuscan bread, you can use it to season pasta, falafel, aubergines, salads, pinzimonio (sticks of raw vegetables) or whatever you want: it’s delicious!
before serving the red bean hummus, toast a handful of sesame seeds and then sprinkle over the dish.