Rajma Hummus

Hummus is a traditional Middle Eastern smooth and creamy dip prepared with boiled chickpeas. Here we have replaced chickpeas with kidney beans. This is just as tasty, the only difference being the colour - it is reddish while when made with chickpeas it is yellowish.

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Rajma Hummus

Main ingredients Red kidney beans (rajma), Garlic, Black peppercorns, Lemon juice, Tahini, Extra-virgin olive oil
Cuisine Middle Eastern
Course Dips
Prep time 6-8 hours
Cook time 0 minutes
Serve 4
Taste Savoury
Level of cooking Easy
Others Vegetarian


  • 1½ cups soaked overnight and boiled kidney beans (rajma)
  • 3-4 garlic cloves 
  • 10-12 black peppercorns
  • 1 tablespoon lemon juice
  • 2 tablespoons tahini
  • Salt to taste
  • 2-4 tablespoons extra virgin olive oil + for drizzling
  • Salad
  • ½ cup micro greens
  • ½ small English cucumber, cut into small cubes
  • ½ small carrot, cut into small cubes
  • ¼ small white radish, cut into small cubes
  • 1 tablespoon fresh pomegranate pearls
  • 3-4 pitted green olives
  • 3-4 pitted black olives
  • Salt to taste
  • Crushed black peppercorns to taste
  • 1 tablespoon extra-virgin olive oil
  • Grilled pita slices for garnish


  1. Put the boiled kidney beans in a food processor jar, add garlic cloves, black peppercorns, lemon juice, tahini, salt and extra-virgin olive oil and process to a smooth mixture. Add ¼ cup water and process again to a fine and spreadable consistency.
  2. To make the salad, take micro greens in a mixing bowl, add English cucumber, carrot, white radish, fresh pomegranate pearls, green olives, black olives, salt, crushed black peppercorns and extra-virgin olive oil and mix with light hand.
  3. Transfer the rajma hummus into a serving bowl. Level the surface and drizzle some extra virgin olive oil. Garnish with the prepared salad and serve with grilled pita slices.