Red Kidney Bean Hummus

This hummus/dip recipe is just like my original hummus - which uses chickpeas - but I used a can of red kidney beans instead.
Other varieties I've previously made use black beans, black-eyed peas and cannellini beans (aka white kidney beans).

Red Kidney Bean Hummus
Makes 5 (65g per serving)

Ingredients:
- 440g / 15.5oz / 1 can red kidney beans
- 15ml / 1tbsp bean juice
- 15ml / 1tbsp oil
- 45ml / 3tbsp lemon juice
- 1tsp paprika

Method:

Drain the can of kidney beans, retaining 1 tablespoon of juice.

Add all ingredients to a food processor and blend together.

Spoon into a container for storage.

Serve with chopped vegetables or baked corn tortillas. ENJOY!

Nutritional Information: