Lemon & Red Kidney Bean Hummus

Recommended as a dip with veggie sticks or crackers

Lemon & Kidney Bean Hummus

  • Total time: 10 minutes


  • 255g canned red kidney beans (one can), rinsed and drained
  • 150 g canned chickpeas, rinsed and drained
  • 40 ml lemon juice
  • 2 tsp olive oil
  • Pinch of pepper and a good pinch of salt


  • Place all ingredients into a food processor and blend until smooth.