Red kidney bean dip


A dip inspired in the popular hummus and has similar use. Serve with pita bread and raw vegetables.


1 1⁄2 c beans (cooked, red kidney beans)
6 T olive oil
1⁄4 c bacon (optional, cooked and crumbled)
  seasoning (salt and pepper to taste)


  1. Place red kidney beans, lemon juice, olive oil, salt and pepper in the blender or kitchen robot and process until smooth.
  2. Transfer to a serving dish and chill for 30 minutes.
  3. When it is time to serve, sprinkle the crumbled bacon on top.


One 15 oz can of red kidney beans will yield 1 1/2 cup beans, rinsed and drained.

To make the bacon at home, grill 3 rashers of bacon until very crisp and then crumble them.

If not bacon added, the recipe will have 132 calories per serving.

8 servings
Nutrition 147 calories per serving
Preparation time
Cooking time
Total time
15 minutes

red kidney bean dip