Kidney Bean Hummus with Veggies
This recipe was developed by Chef Megan Lambert for the American Association for Naturopathic Physicians Annual Conference and Expo 2019. For more on the main ingredient, check out the kidney bean Color of Food pamphlet.
|Kidney beans||1-15oz can|
|Sesame tahini||1/4 c|
|Olive oil||1/4 c|
|Garlic||1 - 2 cloves|
|Lemon juice||1 each|
|Ground coriander||1 t|
|Carrots, cut into sticks||4 each|
|Cucumbers, cut into chips||1 each|
|Red bell peppers, cut into strips||1 each|
|Sugar snap peas, strings removed||1 c|
- Drain the kidney beans and rinse under cold running water. Alternatively, cook the kidney beans from dried beans, soaked overnight.
- Place beans, tahini, olive oil, garlic, lemon juice, coriander, salt, and pepper in a blender or food processor. Blend until smooth and creamy. Add water as needed to adjust to the preferred consistency.
- Serve with veggies for dipping.
Yields 6 to 8 servings