Easy Chickpea and Kidney Bean Hummus

  • Kritika Singh
  • 449
Friends coming over for the weekend? Whip up this easy chickpea and kidney bean hummus recipe in no time.


Prep Time

Cook Time

Total Time


1 1/2 Cup chickpeas (soaked overnight)

1 1/2 Cup chickpeas (soaked overnight)

1 green chilly (chopped or cut into halves)

6-7 garlic cloves

Cumin seeds to taste

2 tsp Olive Oil (or to taste)

1/2 Cup water

1/2 Lime

Salt and Pepper to Taste

This recipe was invented out of pure curiosity. This hummus doesn’t look as smooth as the normal hummus but tastes good.


1. Soak all your chickpeas and kidney beans overnight

2. Discard the water or retain it as it turns into aquafaba, which is a great substitute for egg.

3. Get your handy blender out and put all the ingredients into it.

4. Pulse till combined, adding water a little at a time till you get your desired consistency.

5.Serve in a bowl, I find it tastes best when slightly cool, I would suggest putting it in the fridge for about 30 mins before serving

6. Garnish with some olive oil and cumin powder and serve it with cut veg, pita bread or nacho chips.

Image Courtesy Kritika Singh

I had mine with cucumber :D


Kritika Singh

keeping up with the world by eating ethical, wearing ethical and living ethical. I am a vegan and this is my take on the food I prepare, the clothes or make-up I wear and the little details about animal cruelty-free lifestyle.

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