red bean hummus
- 800g tinned red beans
- a few drops of lemon juice
- liquid cream
- curry powder
- salt pepper
Preparation 5 minutes
Drain the canned kidney beans, keeping the juice aside.
Place the kidney beans in the bowl of a food processor.
Add the bean juice, a few drops of lemon juice and a little curry powder. Mix for several seconds until you obtain a very smooth and homogeneous purée.
Pour the red bean puree into a bowl. If you wish, add a little liquid cream for more smoothness. Salt and pepper to taste.
Reserve chilled until service.
Serve chilled spread on toast for an aperitif.
For this red bean hummus recipe, you can count on 5 minutes of preparation. To learn more about the foods in this dip recipe, head over to our food guide here.