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Kidney Bean Hummus

A velvety kidney bean hummus with lemon, tahini, and a savoury splash of Worcester
7 June 2026 by
Wild West Gourmet Kitchen

This creamy kidney bean hummus is a simple, flavour-packed twist on a classic dip, with Wild West Gourmet Worcester Sauce adding rich savoury depth and a little extra magic. Keep it mellow with our Classic Worcester Sauce, or dial up the warmth with Habanero Worcester or Ghost Pepper Worcester if you like your dips with a bit more attitude. Serve with crackers, fresh veges, warm flatbread, or as a spread in wraps and sandwiches.

Serves: 8     |      Made in 10 minutes


Ingredients

1 1/2 cups kidney beans (drained and rinsed)

1/4 cup lemon juice

1/4 cup tahini

3 tbsp water

2 tbsp olive oil

1 tsp cumin

1/2 tsp garlic powder

1/2 tsp smoked paprika

1/2 tsp salt

1 tsp Worcester Sauce

Method

  1. Add all ingredients to a blitzing bowl or blender


  2. Blend until smooth and creamy


  3. If hummus is a little thick, add 1/2 tsp of water at a time to loosen it up


  4. Refrigerate for an hour to let the flavours develop, or for up to five days

  5. Garnish with a crack of pepper, and serve with crackers, vege sticks, or warm flatbread

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