A different spin on a traditional hummus that's creamy and a good source of iron!
- 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)
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.