Spiced Red Bean Hummus with Herb Flatbread
A vibrant red bean hummus infused with smoky spices paired with warm herb flatbread for dipping. This middle eastern-inspired vegetarian ready in about 35 minutes blends tahini, fresh lemon juice, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups, drained and rinsed cooked red kidney beans
- 1/4 cup tahini
- 3 tbsp fresh lemon juice
- 2, minced garlic cloves
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 3 tbsp, plus more for drizzling olive oil
- 3/4 tsp salt
- 3-4 tbsp water
- 2 cups all-purpose flour
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp baking powder
- 1/2 cup, for serving (optional) plain yogurt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: To prepare the hummus, combine 1 1/2 cups cooked red kidney beans, 1/4 cup tahini, 3 tbsp fresh lemon juice, 2 minced garlic cloves, 1 tsp ground cumin, 1/2 tsp smoked paprika, 3 tbsp olive oil, and 3/4 tsp salt in a food processor. Blend while gradually adding 3-4 tbsp water until smooth and creamy.
- Step 2: Taste and adjust seasoning, adding more lemon juice or salt if needed. Transfer hummus to a serving bowl and drizzle with a little extra olive oil.
- Step 3: For the herb flatbread, whisk together 2 cups all-purpose flour, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp baking powder, and 3/4 tsp salt in a bowl. Add 3/4 cup warm water and 2 tbsp olive oil, stirring until a rough dough forms.
- Step 4: Turn dough onto a floured surface and knead gently for 3-4 minutes until smooth. Divide into 6 equal portions and roll each into a 6-inch round.
- Step 5: Heat a dry skillet over medium heat. Cook each flatbread for 2-3 minutes per side until puffed and golden brown spots appear.
- Step 6: Serve warm flatbreads with the spiced red bean hummus and a side of plain yogurt if desired.
Frequently asked questions
How long does Spiced Red Bean Hummus with Herb Flatbread take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Spiced Red Bean Hummus with Herb Flatbread?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Spiced Red Bean Hummus with Herb Flatbread?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spiced Red Bean Hummus with Herb Flatbread for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spiced Red Bean Hummus with Herb Flatbread vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
