Wednesday, 22 July 2015

Pink hummus anyone?

Red kidney beans obviously get the first bit of their name from their colour. So when a packet of beans turned a lovely pink when soaked, I didn't have the heart to douse them in masala and give them the hearty curry treatment.

Hummus seemed like a gentler way to treat these beauties.


2 cups of soaked, cooked rajma or red kidney beans
1/4 cup of sesame seeds (ideally toasted, although I didn't have the time today)
2 pods of garlic
Juice of half a lemon
1/4 cup of olive oil (I know, I know, I could have done with less)


Blitz the sesame seeds in a blender until smooth. Add everything else except the oil, and whirr relentlessly. You might need to add more water than you would in chickpea hummus, since cooked kidney beans get a lot more pasty.

Mix in oil and devour.


A few flakes of red chilli might have given the hummus a nice sharp edge. Fortunately, there's always next time.

 Do not, whatever else you do, use leaves with holes in them for the garnish.