Latin / Iberian · serves 4 · about 64 minutes
From the Iberia kitchen — appetizers and snacks, built around what Gustavo keeps on the shelf.
Ingredients
- 2 cans Iberia Red Kidney Beans (15 oz)
- 1 –2 tsp Iberia Minced Garlic
- 3 tbsp Iberia Extra Virgin Sunflower Oil
- to taste ½ tsp cumin
- to taste ½ tsp smoked paprika
- 2 –4 tbsp ice and water (as needed, to thin and fluff the hummus)
- to taste A pinch sesame seeds (optional garnish)
- 1 tbsp parsley, fresh, chopped (optional garnish)
Method
- Combine:
- Add the Iberia Red Kidney Beans, Iberia Minced Garlic, Iberia Extra Virgin Sunflower Oil, Iberia Lemon Juice, Iberia Garlic Salt with Parsley, and optional spices (cumin and smoked paprika) into a food processor or high-power blender. If your food processor is not high-power, substitute the ice with 2-3 additional tablespoons of water.
- Blend:
- Process the mixture on medium to high speed, pausing to scrape down the sides as needed. If the hummus appears too thick, add water or ice one tablespoon at a time until a smooth, creamy consistency is reached.
- Taste and Adjust:
- Taste the hummus and adjust the seasoning (e.g., more Iberia Garlic Salt with Parsley or Iberia Lemon Juice) to your preference. Add additional water or Iberia Sunflower Oil Extra Virgin for a silkier texture, if desired.
- Serve:
- Spread the hummus into a serving bowl. Optionally garnish with a drizzle of Iberia Extra Virgin Sunflower Oil, a sprinkle of smoked paprika, sesame seeds, and fresh parsley.
Recipe inspired by iberiafoods.com. Adapted for Mercado Iberia by Gustavo.