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Rajma Hummus

Rajma hummus - creamier than all the other bean hummus, top it up with sesame, cherry tomatoes, and fresh coriander.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 people
Course: Appetizer
Cuisine: fusion, Mediterranean
Calories: 311
Ingredients Method Notes

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

Method
 

  1. Add the cooked rajma, tahini, lemon juice, cumin powder, salt, pepper, and blitz in a mixer. (see notes to cook rajma)
  2. 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.
  3. Dish it onto a serving plate, and top with EVOO, sesame seeds, herbs, cherry tomatoes, and coriander.
  4. 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.