This tasty red bean pate is a bit like hummus, because it has olive oil and garlic in it. The main difference is there’s no tahini, and there’s paprika, chilli & tomato puree. I invented this hummus rival many years ago by accident, becaus I wanted to make hummus, but only had a can of kidney beans….!
Since then, I’ve updated and improved the recipe over the years. This tasty red bean pate is great for BBQ’s and when you want a change from hummus, or just loads of different dips for an alfresco meal.
It keeps well in the fridge – pretty much just like regular hummus. The recipe is for one can of kidney beans, but you can easily double it. It’s incredibly nutritious and has loads of protein. Eaten with wholemeal bread, it’s a complete protein.
I’ve even dabbled with the idea of a black bean pate – based on olives and black beans: but I can’t seem to make that one work – any suggestions welcome……! For now here’s the tasty red bean pate recipe….! It’s delicious with tortilla chips – especially spicy ones……! I highly recommend Manomasa which they sell in Waitrose NOT Sainsbury’s!
Many shops in Bath, UK, stock the ingredients in my recipes – here are some of them: Harvest Wholefoods, Walcot Street, Bath; or Newleaf Healthfoods in Moorland Road, Bath; or Grape Tree in Cheap Street, Bath
Red Bean Pate
- 245 g red kidney beans minus juice – 1 can equivalent – frozen are best!
- 5 cloves of garlic or so
- 1 teaspoon of smoked paprika
- ¼ teaspoon chilli powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 75 g tomato puree
- 35 g olive oil
- 35 g Lemon juice
- 1 teaspoon veg stock
- 4 tbsps Approx. 4 tablespoons of the bean juice to adjust consistency/ water
- 1 teaspoon of soya sauce
- 1 whole chopped red chilli
- add into your food processor, the paprika, onion & garlic powder, chopped garlic.
- Also, add in the tomato puree, chopped fresh chilli, and stock powder
- Place blender/food processor bowl on a digital scales and weigh in the lemon juice and olive oil
- finally add in the kidney beans - I prefer home cooked frozen ones, but canned are fine too.
- There's no need to blend in between - as with the hummus recipe - it can all be done as one long blend at the same time.
- Blend until very smooth – carefull adding bean juice or water as you go to get the consistency right. Not too sloppy, but not to stiff or paste like. You're aiming for a similar consistency to creamy hummus....
- Use where you would use hummus – or with any Mexican or South American dish. Great on tortilla chips as a snack when your peckish.......
- You can vary any of the ingredients to taste – but you get the general idea……