Kidney bean Hummus

Are you getting tired of hummus?

Then try this delicious Kidney Bean Mummus or miso hummus.

Mummus is Hummus's adventurous backpacking little brother, whom you never see because...

...he's traveling all the time. 


When he's in town he has juicy stories to share. You hear things you've previously thought unimaginable, like making hummus with peanut butter and miso.


You didn't know, because you were foolish and ignorant, but it's okay now...

Mummus forgives you and is here for you now. 



  • 1 big roasted red bell pepper

  • 1 can of kidney beans (250 g of cooked beans)

  • 2 heaping tbs of peanut butter or tahini

  • 1 tbs of miso **

  • 1 clove of garlic

  • 1 tsp of lemon juice


  1. Cut bell pepper in half and remove seeds.

  2. Put both halves on parchment paper and bake for about 15 minutes on 250 °C or 480 °F.
    Don’t worry if it turns a little black, just remove the skin. Just don't eat that part unless you hate your colon.

  3. Add the pepper halves to a blender.

  4. Blend until a liquidy mass has formed. No need to blend until smooth.

  5. Wash the kidney beans and drain excess fluid.

  6. Add the beans, peanut butter or tahini, garlic, miso and lemon juice to the blender.

  7. Blend till smooth.

  8. Put your finger in the blender and get some of that goodness out. It would be in your best interest to first switch off the blender before you dive in.

  9. Taste.

  10. As the tingling sensations spread throughout your body, you suddenly forget all about that dry spell you've been on for quite a while now. 

  11. You thank the kidney beans gods for having let you see the light.

  12. You immediately feel like sharing this heavenly & tingly experience with your friends on social media.

  13. Serve the Mummus with some baked veggies.

  14. Dip away.



* Miso

There are different kinds of miso. Miso contains quite a lot of salt. Salt is an independent risk factor for developing high blood pressure and stomach cancer.


Miso is a better way to still enjoy salty foods but with less risk due to protective compounds most likely originating from soy