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Garlicky Kidney Cinnamon Hummus

Garlicky Kidney Cinnamon Hummus

You‘ll be panting for this hummus, it‘s sooo good. Not only does it taste oriental, garlic, yummy, but it‘s also oil-free and gluten-free. The perfect snack for your next movie night or for the party buffet. Let's dip!

[:de]Kategorien[:en]Course Tags[:] Side Dish
Tags garlic, gluten-free, Hummus, kidney beans, oil-free, plant-based, vegan, vegetarian
[:de]Garzeit[:en]Cook Time[:] 10 minutes
[:de]Portionen[:en]Servings[:] 2


  • 240 g kidney beans, cooked & drained
  • 3 Tbsp almond butter*
  • 1/2 lemon, juiced
  • 1 garlic glove
  • 1 tsp paprika
  • 1 tsp cinnamon
  • 1/2 tsp coriander
  • 1/2 tsp garlic powder
  • 1/2 tsp curcuma
  • 4 Tbsp water
  • pinch of salt


  1. Put all the ingredients in a tall container and mix them creamy with a hand blender. You can also use a food processor, but the hand blender safes a lot of washing-up. 😉

  2. If the hummus is still too firm for you, add more water one tablespoon at a time and mix until you reach your desired consistency.

  3. Put the hummus in a pretty bowl, cut up some veggies and start dipping!

  4. The hummus tastes best on the day made, but it keeps fresh in an airtight container in the fridge for 3-5 days.


*You can also use cashew butter instead.


I always choose organic produce whenever possible. It's not only much better for my health (and yours, too), but also for our environment. 🌍💫💚