Rajma hummus – creamier than all the other bean hummus, top it up with sesame, cherry tomatoes, and fresh coriander. I have just started turning all the beans into hummus now – from classic chickpea to black gram. I tried it with black-eyed peas or lobia as well, which didn’t fare out as well, but red kidney beans aka the OG Rajma hummus turned out so stunning!
Rajma is inherently a softer bean than both chickpea and black gram – my 2 go-to hummus types. So, naturally, the hummus turns out much, much smoother than any other type. Also, the gorgeous pink colour topped with sesame makes it perfect with crispy sourdough. Or add on some everything but bagel seasoning for extra zing.
Check out some of my favourite hummus recipes below –
Loaded Hummus
Black gram hummus
White pea hummus pasta
Poached eggs with hummus and khubz
You can also try these insanely simple and flavourful – leftover Rajma patties.
Ingredients for Rajma Hummus
- Red kidney beans, full cooked – 1 cup
- Tahini – 1-1/2 tbsp
- Lemon juice – 1 tbsp
- Cumin powder – 1/4 tsp
- Garlic – 2, small cloves
- Ice cubes – 3-4
- Salt and pepper to taste
- Extra virgin olive oil – 1/4 cup
To garnish
- Sesame seeds, white and black
- Cherry tomatoes
- olive oil
- Dried herbs
- Fresh coriander
Method
- 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.
- Add the cooked rajma, tahini, lemon juice, cumin powder, salt, pepper, and blitz in a mixer.
- 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!
Rajma Hummus
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!