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Adzuki Bean Hummus

Author : Ashley Madden
Prep Time: 10 mins
Servings: 3 cups
Course: Snack
5 from 1 vote
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. 
 
 
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