White Kidney Bean Hummus

I never was a big fan of kidney beans growing up. My mom said that when she'd make her bean salad we'd pick out all the kidney beans. Also we would do the same when she made her chili. But when she switched to white kidney beans it was alike a transformation and we began to eat them. I'm not sure why (mom claims it was just the texture of the red beans we didn't like) but who knows. That aside, I wasn't a fan of hummus until later in life, but now I love it! My mom swears she's made homemade hummus for us before, but I have no recollection of it. Either way, I decided to make a batch of her hummus and it turned out quite delicious!


Ingredients
1 can white kidney beans
1/4 cup lemon juice
2-3 tbsp olive oil
2 tsp cummin
salt

Assembly
I started out first mashing the kidney beans in a medium bowl with a fork. When it had a slightly creamy texture I began to add in the ingredients starting with the lemon juice. As I added the ingredients i would continue to stir/mash the hummus together. For an extra kick I added a sprinkling of cayenne as well. Keep mixing until you have the consistency you'd like. It will have a thicker consistency than store bought hummus and may be a bit chunky.

Final Thoughts
For a more store-bought consistency use a food processor and also add Tahini to the mixture. This will give it a much more smoother texture. When I made this the first time I also had some slices of ciabatta bread which i gave a garlic butter coating to and crisped in the oven. Makes excellent dipper for the hummus! Happy Eats!