Red Bean Hummus with Sweet Paprika
Switch up your hummus by using red beans instead of chickpeas! You’ll get a protein boost with fewer calories while enjoying plenty of iron and potassium. Try this healthy hummus with fresh veggies or whole grain crackers for a nutritious snack!
This recipe is ten months old.
I wish there was a more attractive way to put it, but here we are. #sorrynotsorry
I made this hummus around the time of the baby-led weaning post, and the recipe sat in limbo on my computer desktop through a new job, a move across town, Baby E Toddler E learning to walk, a trip up north to escape the summer heat (LOLZ no), and a fall season where the four of us high-fived with viruses during the world’s longest relay race in which no one is a winner.
*takes a deep breath*
Since this season is the time of fresh starts, I decided to dig up this recipe in hopes that it would inspire you, dear reader, to look at the familiar with new eyes.
The main ingredient in this hummus is red kidney beans, a higher-protein alternative to chickpeas. Bonus: Red bean hummus includes the bean skins, which increases the fiber content. Chickpea skins are often removed before making hummus to make the final product creamier. (Didn’t know that? Now you do.)
I made this hummus while E ate lunch, which explains the limited staging of the final product, as well as this picture:
I would apologize for posting an unappetizing picture of E shoveling hummus off her tray, but there were many grosser options that I didn’t post. So, really, you should be thanking me for my thoughtfulness.
Now that I’ve left you with that delicious image, let’s proceed to the recipe.
Red Bean Hummus with Sweet Paprika
Ingredients
- 1 (16 oz) can red kidney beans drained and rinsed
- 2 cloves garlic peeled
- Juice from one lemon
- 1/4 cup tahini
- 1/4 cup extra virgin olive oil
- 1/2 tsp sweet paprika
- 1/2 tsp salt
Instructions
- Add all ingredients except for olive oil to a blender. Blend for 30 seconds or until smooth. Scrape down sides of blender with spatula.
- Blend for another 30 seconds while slowly adding olive oil. Pause to scrape down sides of blender as needed. Add additional olive oil or water until desired consistency is reached.
Enjoy, dear reader!
[bctt tweet=”Try this twist on traditional hummus with a high-protein, high-fiber red bean #hummus! #yumhummus” username=”JessieHealthRD”]
Q: Have you ever tried a non-chickpea hummus? What are you looking at with “fresh eyes” in the new year?
