Hello everyone, I haven’t written a recipe in a while, so I decided today I write about my Red Kidney Bean dip. It is how you make humus, but there are some things that are different into it. Here goes:
One or 2 large cans of 540 ml of Dark Red Kidney Beans. (washed thoroughly after opening)
4 tablespoons of tahini
1 to 2 teaspoons of sea salt (regular iodized salt is not good to use)
2-3 cloves of Garlic
2-3 tablespoons of Lemon Juice Squeeze
1 teaspoon of Ground Cumin
1/2 teaspoon of Sweet Paprika
2 tablespoons of Extra Virgin Olive Oil.
half-one cup of water….. or as desired texture, but for dip, it shouldn’t be too tender.
How to prepare:
Get a food processor, and first add in the tahini, Olive Oil, water, lemon and garlic. Process it very well until garlic is well pureed
then you put the ground cumin, sweet paprika, salt into the mix….. beat that very well.
then add the dark red kidney beans —– check to see for tenderness, and the dip should be in between dense/tender… not too much as long as its dip-able.
Makes a good snack, makes a good dish for parties and everything.
Have a great one!