If you think I love hummus a bit too much, well…that may be true. Along with lentils and garbanzo (chickpeas) beans, kidney beans are one of the healthiest beans for you. Like most beans, they contain large amounts of fiber, protein, and magnesium. They also help to lower cholesterol, improve your memory, good for your digestion and contain a lot of Vitamin D3. Also….they make great hummus!
Below is my new and improved recipe for green olive kidney bean hummus. I highly recommend adding the olive oil in, it makes it creamy, delicious and adds to your healthy fat count!
So without further ado…let us begin!
You will need:
- 2 cups cooked kidney beans (follow the directions for cooking on the package, or use 2 cans cooked beans)
- 1/2 cup green olives
- 1 small clove of garlic
- 2 tbsp olive oil
- 1/2 tbsp lemon juice
- 1/2 tsp cumin
- 1/4 tsp turmeric
- pinch of salt and pepper
Put all the ingredients into your high powered blender, and blend on high. Stop the blender periodically to push the mixture around and down the sides, making sure everything is fully blended. If you have a hard time blending, try adding some more olive oil or juice from the kidney beans. Always start small…a tbsp at first, and see how it blends from there.
Once the beans are fully blended, you can take out serve immediately, or let it chill in the fridge for a half hour. Hummus always seems to be a better consistency once it has settled and been chilled in the fridge for a bit.
Take it out and serve with vegetables and chips, or eat it plain with a spoon, like I do!