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Meatless Monday: Red Kidney Bean Hummus with Toasted Cumin Seeds

Red Kidney Bean Hummus with Toasted Cumin SeedsHappy Monday and hello August!!!  I mean its August already, the months are simply going by so quickly.  I hope you are all enjoying the summer so far and staying cool as much as possible 🙂  

This beautiful Meatless Monday dish of red kidney bean hummus with toasted cumin seeds is perfect for those hot summer days. It is so easy to prepare and does not require a lot of time spent in the kitchen.  

It can be served with cool refreshing vegetables and salads for a light meal or with sandwiches or noodle bowls if a heavier meal is desired.

Kidney beans, according to,

“is an excellent source of molybdenum. They are a very good source of folate, dietary fiber, and copper. Kidney beans are a good source of manganese, phosphorus, protein, vitamin B1, iron, potassium, and magnesium.”

So if you are looking to boost your fiber intake, kidney beans can do just that.  They are high in soluble and insoluble fiber which helps to prevent most digestive disorders and constipation.  

The rich fiber content also helps to lower cholesterol levels and stabilizes blood sugar after meals which is especially great for diabetics.  How awesome is it to get so much out of one simple dish!

So lets prepare this dish.  You will want to start by toasting the cumin seeds until they release their aromatic flavor and being careful not to burn them.

Next, using a food processor, add beans, toasted cumin seeds, tahini and lime juice.  If you are using a food processor with a small cup, you may have to do this step in batches.

Cover and begin processing.  While processing, drizzle in the avocado oil, stopping periodically to scrape down sides as needed.

Once your desired texture is achieved, pour into a bowl for serving and drizzle with additional avocado oil.  The final result is this smooth creamy hummus.  

Hummus can be served in so many ways.  Enjoy in a sandwich, with vegetables, crackers or as a topping for salads.  It can also be served immediately or refrigerated for later use. 

What is your favorite hummus recipe? Feel free to share your comments below.

Red Kidney Bean Hummus with Toasted Cumin
Prep time
Cook time
Total time
Serves: 2 - 4 servings
  • 1½ cups pink kidney beans or 1 can
  • 6 cloves garlic
  • 2 tbsp tahini
  • 6 tbsp lime juice
  • 4 tbsp avocado oil
  • 1 tbsp cumin seeds - toasted
  • Salt & pepper - to taste
  1. In a large food processor add beans, toasted cumin seeds, tahini and lime juice
  2. Cover and begin processing
  3. Drizzle in 2 tbsp avocado oil while the processor is in motion
  4. Stop periodically to scrape down sides as needed
  5. Serve and enjoy in a sandwich, with vegetables, crackers or salads


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