Kidney bean "hummus" recipe & lunch inspiration

We just posted today’s lunch on instagram, and a lot of you asked for the recipe of the kidney bean “hummus” so here it is! I often use either kidney beans or white beans instead of chick peas to make “hummus” or “bummus” because I feel like they are easier on the digestion. I don’t know if it’s a fact, but based on personal experience it is so. Also they are very easy to find organic in Norway, plus they are super cheap and filling! I like to use this spread in wraps, on crackers, in salads or as a side dish. Kidney beans are rich in proteins and high in fiber so they keep you full.

Salat with lettuce, cucumber, tomato, kidney bean hummus, kimchi and raw crackers, sprinkled with nutritional yeast. YUM!

Salat with lettuce, cucumber, tomato, kidney bean hummus, kimchi and raw crackers, sprinkled with nutritional yeast. YUM!

Kidney bean “hummus”

  • 2 packages of organic kidney beans (2*180 g)

  • 3-4 tbsp olive oil

  • 1/2 tsp salt

  • 1/2 tsp origano

  • 1/2 tsp ground cumin

Mix it all together in a blender or with a hand blender, and add more liquid if it does not get creamy enough.