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This is a wonderful, refreshing take on traditional hummus. Instead of using chickpeas, this Moroccan version calls for red kidney beans. Serve with fresh pita bread or other type of flat bread.
Recipe adapted from Flatbreads & Flavors by Jeffrey Alford and Naomi Duguid.
INGREDIENTS
- 2 (14.5 oz) cans organic red kidney beans, drained and rinsed
- 3 cloves garlic, minced
- 1/4 tsp kosher salt
- 1/2 tsp dried chili pepper flakes
- 1/2 tsp ground cumin
- 1/2-3/4 cup flat-leaf parsley
- 1/4 tsp cayenne pepper
- 1/4 cup fresh lemon juice (or high quality bottled such as Santa Cruz Organic)
- 1/4 cup extra virgin olive oil
DIRECTIONS
- Add beans through lemon juice to a food processor and pulse until evenly processed.
- Slowly add oil until well-blended and smooth.
Cultivating Sustainability 
Great picture and I’m intrigued by this.
But, does it taste good and would you make it again?
Brian
Yes, definitely. I only share recipes that I would make again. I made this Moroccan hummus along with a few other recipes that will be posted over the course of the next few days. It was a DELICIOUS meal.
The instructions don’t address what to do with the cayenne and lemon juice
Thanks for catching the error in the recipe. I fixed it.
These instructions are incomplete.
Basically, you combine all the ingredients in a blender or food processor, expect for the olive oil. Blend on high until the ingredients are evenly chopped and almost to a smooth consistency. Then you would slowly add the olive oil, and continue to blend until all the olive oil is evenly combined and the bean mixture has reached a smooth consistency. Hope that helps.
I just made it and it’s very good. I only used 1 tsp of olive oil and put in an extra clove of garlic. Thanks for the recipe!