Red Bean Spread – A Fast, Flavorful Twist on Classic Hummus
If you’re looking for a quick, satisfying, and flavorful dip or sandwich spread, this red bean spread is a fantastic option. Inspired by classic hummus but made with red beans instead of chickpeas, it brings a slightly richer, earthier flavor and a beautiful color to your table. It’s also incredibly easy to make—perfect for busy days, last-minute guests, or healthy snacking.
It is worth noting that red beans—especially red kidney beans—are rich in protein, fiber, minerals, and antioxidants that support blood sugar control, heart health, and digestion, as outlined in this article.
Why Make a Red Bean Spread?
Red beans have a naturally creamy texture when blended, making them an excellent base for spreads. In this version, bold ingredients like garlic, cumin, tahini, and a touch of chili add warmth and depth. A splash of iced water helps everything blend into a silky-smooth consistency, while a drizzle of olive oil and a sprinkle of fresh parsley brighten the flavor.
This red bean spread is as versatile as it is delicious. Serve it as a dip with veggies or crackers, spread it on toast or sandwiches, or use it as a creamy base for wraps and bowls. It’s a simple way to add plant-based protein and flavor to everyday meals.
Canned or Cooked Beans – Both Work!
You can use either canned red beans or cooked dried beans in this recipe. Canned beans are a convenient, time-saving option—just drain and rinse them before blending.
If you prefer to cook your own beans, soak dried red beans overnight in plenty of water. The next day, drain and rinse them, then simmer in fresh water for about 45–60 minutes, or until tender. Make sure the beans are soft enough to blend smoothly. Cooked beans can be made in advance and stored in the fridge or freezer, so you always have some ready to go.
Other Beans You Can Use in a Bean Spread
While red beans are a fantastic choice, this spread is very adaptable. You can easily substitute other types of beans to suit your taste or use what you have on hand:
- Black beans: Rich and earthy, especially good with lime and smoky spices.
- White beans (like cannellini or navy): Mild and creamy, perfect for a more delicate flavor.
- Pinto beans: Soft and slightly nutty, with a texture that blends beautifully.
A Red Bean Spread Worth Repeating
Whether you’re a long-time hummus fan or just looking for a new way to enjoy beans, this red bean spread is worth adding to your kitchen rotation. It’s fast, affordable, full of flavor, and easy to customize. Keep a can of red beans—or a stash of home-cooked beans—on hand, and you’ll always be just minutes away from a nourishing, homemade spread.
If you’re curious about the original hummus, check out my recipe for classic hummus to see how it compares.
Red Bean Spread
Equipment
- Blender
Ingredients
- 1 can red beans 410g can/255g drained beans
- 1/2 tsp salt
- 1 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp ground chili
- 1/8 tsp ground black pepper
- 1 small garlic clove diced or minced
- 1 tbsp olive oil extra virgin
- 2 tbsp tahini heaping tablespoons
- parsley leaves (to taste)
- 3 tbsp iced water or more if needed
Video
Instructions
Step 1: Prepare the beans
- If using canned red beans, rinse and drain them well. If using dried beans, soak them overnight, cook until tender, and then drain thoroughly.
Step 2: Combine the ingredients
- In a blender or food processor, add the beans, salt, cumin, coriander, chili, black pepper, garlic, olive oil, tahini, parsley, and 2 tablespoons of iced water.
Step 3: Blend until smooth
- Blend the mixture until mostly smooth. Check the consistency, and if needed, add the remaining 1 tablespoon of iced water. Blend again until the spread is creamy and smooth. If the spread is too thick, add more iced water.