2 cups cooked kidney beans
12 oz silken light tofu
1 Tablespoon cumin powder
1 Tablespoon garlic powder
1 Tablespoon paprika
1 Tablespoon crushed red pepper flakes
1 teaspoon cayenne
1 teaspoon black pepper
1 teaspoon salt
Soak dry kidney beans overnight or whenever you have a good 8 hours to forget about them. Bring to a boil, then simmer until mushy. Drain beans and pat tofu dry with a paper towel In a blender, evenly blend tofu and cooked kidney beans. This will come easy with a quality blender. Transfer to a bowl and stir in seasonings to taste.
This recipe yields 3 1/2 cups (seven 1/2 cup servings).
This is a recipe you can follow loosely; you can adjust the ratio of kidney beans to tofu to your liking and season to taste. I've never used canned kidney beans, but I suppose the shortcut wouldn't matter.
This hummus is great on its own, as a dip, or as filling for tortillas. It's also a great way to get protein, fiber and iron.