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.

By Sanjeev Kapoor 05 Jun 2024 in Recipes Dips

New Update

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

Ingredients

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

Method

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.
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.
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.

#Black peppercorns #Extra virgin olive oil #Garlic #Lemon juice #Red kidney beans (rajma) #Tahini