Soak the beans: The preparation for this dish begins the night before. Place the dried red kidney beans in a large bowl and cover them with plenty of water to soak overnight.

Cook the beans: The next day, drain the beans and place them in a large pot with plenty of water. Bring to a boil and cook for 35 to 40 minutes, or until completely tender. If you like, you can add a few aromatics/vegetables to the water or simply a pinch of salt.

Cool: Once tender, drain the kidney beans and let them cool completely.

Blend: Add the cooled beans along with the tahini, garlic, ground cumin, smoked paprika, sea salt, EVOO, and the 2 tablespoons of water to your food processor or high-speed blender. Process until completely smooth.

Adjust consistency: If the hummus feels too thick, add a little more water, one splash at a time, until you reach a perfectly smooth and creamy dipping texture.

Serve: Transfer the hummus to a serving bowl, garnish with a drizzle of high-quality EVOO, and top with a sprinkle of sesame seeds and a pinch of smoked paprika. Enjoy with your favorite fresh vegetable sticks or low-carb crackers