Rajma Hummus
Rajma hummus - creamier than all the other bean hummus, top it up with sesame, cherry tomatoes, and fresh coriander.
Ingredients
- 1 cup Rajma/ red kidney beans fully cooked
- 1½ tbsp Tahini
- 1 tbsp Lemon juice
- ¼ tsp cumin powder
- 2 no. Garlic cloves small
- 4 ice cubes
- 1 tsp Salt
- ½ tsp Pepper
- ¼ cup Olive oil Extra virgin
To garnish
- Sesame seeds black and white
- Cherry tomatoes halved
- Olive oil
- Dried herbs
- Fresh coriander
Instructions
- Add the cooked rajma, tahini, lemon juice, cumin powder, salt, pepper, and blitz in a mixer. (see notes to cook rajma)
- Add the ice cubes and blitz some more until the desired consistency. Finish by adding EVOO and giving it a final mix. I didn’t feel the need to add any stock or water since rajma is a softer bean and didn’t require it. And the smooth consistency was achieved just by ice cubes and olive oil.
- Dish it onto a serving plate, and top with EVOO, sesame seeds, herbs, cherry tomatoes, and coriander.
- Serve with lavash chips, pita, baguette crisps or sourdough!
Notes
If you need to cook the kidney beans, soak them overnight or for at least 4 hours in hot water. Put the soaked beans into a pressure cooker, add 3-4 cups of water, and cook for about 15-20 minutes. Allow the steam to release naturally. Alternatively, you can also use canned kidney beans by draining out the liquid.
Drain any excess water and let the rajma cool down a bit. Overcooking the beans is not a concern in this case, since we will blitz them anyways.