Adzuki Bean Hummus
Prep Time: 10 minutes
Servings: 3 cups
A different spin on a traditional hummus that's creamy and a good source of iron!
Equipment
- Food Processor
Ingredients
- 3 cups cooked or canned adzuki beans , drained and rinsed
- 2 small garlic cloves
- ¼ cup well-stirred tahini
- ¼ cup freshly squeezed lemon juice
- ½ teaspoon sea salt , or to taste
- 2 tablespoons water or aquafaba , plus more as needed (see instructions)
Instructions
- Add all the ingredients to a food processor in the order listed. Process continuously. While processing, pour more water or aquafaba through the feeding tube until a creamy, smooth consistency is reached. I usually use a total of ¼ cup water or aquafaba but remember that if you make your hummus while the beans are still warm (if you cooked them from dried) then the hummus will firm up a lot once it cools!Make your hummus with room temperature beans and add as much water as is needed to make it creamy but not wet!
- Garnish with sesame seeds, sliced scallions, or red pepper flakes if desired. This will keep in the fridge for 5 days.
Notes
Aquafaba is the thick liquid in a can of beans or the cooking liquid left in the pot when the beans are cooked. It has a unique combination of carbohydrates and proteins that help create texture when blended or whipped.
Did you make this recipe?
Tag @riseshinecook on Instagram or hashtag it #riseshinecook