top of page

Curt Guillory’s Cajun Hummus

Prep Time:

25 minutes

Cook Time:

2-3 Hours (for the beans)




About the Recipe

This Cajun Hummus begins with freshly cooked red beans - and features Tasso, pecans, lemon and Cajun spices.


  • 1 pound Red Kidney Beans

  • 1 medium white onion, chopped

  • 4-5 cloves garlic, chopped

  • 1 1/2 cups whole pecans

  • 1/2 cup olive oil

  • Juice of two large lemons

  • 1 tablespoon ground cumin

  • 1 tablespoon kosher salt

  • 1 tablespoon Creole seasoning

  • 1/2 pound Stoysich Smoked Tasso, diced small

  • 1 bunch green onions, sliced


  1. Place the red beans in a heavy pot or pot of pressure cooker, rinse, and fill with enough cold water to cover the beans by one inch. Let soak for at least 1 hour, preferably 2-3 hours.

  2. Add onions and garlic.

  3. Cook until very soft. If cooking on the stovetop, be sure to stir occasionally to avoid sticking and scorching.

  4. While the beans are cooking, place the pecans in a food processor and process until a paste is formed. Scrape down the bowl as needed. Reserve to a small bowl for later use.

  5. Allow the beans to cool until they can be safely handled.

  6. Add the beans with cooking liquid, pecan butter, olive oil, lemon juice, cumin, salt, and all-purpose seasoning to the bowl of a food processor and process until very smooth, scraping down the bowl as needed.

  7. Taste and adjust seasoning.

  8. Stir in cubed tasso, reserving a small amount for garnish.

  9. Top with sliced green onions and diced tasso.

  10. Serve with fried pork rinds for additional Cajun flavor.

bottom of page