Red Bean Hummus - His & Hers

The most famous Israeli dip, with a small twist – using red beans instead of chickpeas. The fun thing about this recipe is that it works with any legume of your choice.

hummus ingredients

If you grow up in Israel, you are expected to like hummus. It’s every kid’s first choice for a sandwich spread (well, maybe except chocolate spread). Hummus is served at every birthday party and is included in other popular dishes like falafel, shawarma, and sabich.

flat bread and hummus plate

The thing is, I never liked it as a child. I couldn’t even bear the smell or look of it. Kids always looked at me funny when I said I had never even tried eating hummus.

hummus and veggies

But then I met Guy, and soon learned that his favorite thing to eat is hummus. Over the years he kept trying to convince me that I should give it a chance.

his red beans hummus

It was only when we started making homemade hummus using our Vitamix that I agreed to give the greyish paste a second chance and found love (not at first sight).

her's red beans hummus

Since I realize I am a bit behind with my new love, I decided to try and mix it up using different legumes. In this recipe I used red beans, but you can use the traditional chickpeas or any other legumes you have laying around in your kitchen.

red beans

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Think Ahead
Cook Time
20 minutes


Red bean hummus

  • 8.75 oz cooked red beans
  • 1 tbsp ground cumin
  • 0.5 tsp salt (I prefer Atlantic)
  • 1 minced garlic clove
  • 0.5 cup raw tahini (I prefer this brand)
  • 1 fl oz fresh lemon juice
  • 0.5 cup water (preferably the red beans cooking water)


  • 1 red onion
  • 1 tbsp olive oil
  • 1 tsp ground paprika
  • 1 handful parsley
  • 1 focaccia bread/pita bread


  • 1 carrot
  • 1 cucumber
  • 2 celery stalks
  • 1 handful parsley
  • 1 tbsp olive oil



  1. Place the tahini, lemon juice, half of the beans, cumin, salt and garlic in a food processor or a high-speed blender and process for 1 to 2 minutes.
  2. Add the remaining beans and process until it is nearly smooth.
  3. Add the water and process until very smooth (if needed you can add more water).
  4. Taste and adjust the spices if needed.


  1. Chop the onion.
  2. In a small pan, heat 1 tbs of olive oil and add the onion. Sauté for about 5 minutes, stirring frequently. Place aside to cool.
  3. Chop the parsley.
  4. Spread your hummus onto a plate and top with a drizzle of olive oil, paprika, the sautéed onion and parsley.


  1. Cut the veggies into small-medium sticks.
  2. Chop the parsley.
  3. Spread your hummus onto a bowl or plate, top with a drizzle of olive oil and parsley. Serve with the veggie sticks.