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.
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.