Hummus without chickpeas? This is, technically, not possible, as the word hummus basically means… that’s right, chickpeas. But this recipe for adzuki bean hummus is just as tasty as the classic.
Whilst doing our food waste challenge, we don’t have chickpeas available for us to eat. But we just LOVE homemade hummus as an easy, protein-rich snack. So once again, we had to be creative. Luckily, one of Sophie’s WI friends donated a big tub full of dry adzuki beans. ‘Thank you, thank you, I don’t know what to do with all of these. They are leftover from a tombola, we had to order a whole sack!” she told us when she gladly handed over the little dark red beans…
Chickpeas are legumes, and so are beans. They are usually soaked, then cooked. Chickpeas are easy to get tinned (I’m 99% sure that’s how you get yours :-p), but adzuki beans? To be honest, I haven’t ever looked for a can of adzuki beans. OK, I had never even heard of adzuki beans before. Alright?
Anyway. We’ve made hummus from chickpeas that we cooked ourselves before. So why not make adzuki bean hummus?
The first adzuki bean hummus was so tasty, we were truly surprised! Absolutely convincing. I would not even know it was any different from normal chickpea hummus, had I not made it myself.
When cooking from raw, Adzuki beans even have one advantage over chickpeas. Apparently, they need no soaking. We only discovered that in the wide world of wisdom, the www, after we had cooked them. But hey! Next time, we’ll try without soaking, which normally takes the most time of preparing hummus from dry chickpeas. Especially annoying when you want to consume (or devour) your hummus on the same day.
Enough blah-blah. Back to the recipe. Inspired by one of my favourite hummus flavours, lemon-coriander, I added a good handful of fresh coriander from the garden as well as an extra bit of ground coriander seeds. The cloves of garlic can be replaced with 1 tsp garlic powder, but don’t omit them! After half a day or so, the sharp fresh garlic taste (the one that makes your breath fend off vampires) softens out.
Serve this bean hummus garnished with some toasted sesame seeds, olive oil and fresh coriander for the biggest, poshest impression. Every hummus fan will also love this one.
Adzuki Bean Hummus with Coriander and Lemon
Ingredients
- 240 g adzuki beans cooked
- 65 g tahini
- 60 ml olive oil (55 g)
- 30 ml lemon juice (about one lemon)
- 30 ml water
- 15 ml vinegar cider or wine vinegar
- 2 cloves garlic
- 15 g fresh coriander leaves
- 1/2 tsp salt
- 1/2 tsp ground cumin
- 1 tsp ground coriander
Instructions
- Roughly chop coriander, press or finely chop garlic.
- Apart from the olive oil, add all ingredients to your food processor.
- Blend for about a minute on high speed.
If necessary, scrape down the sides with a spatula. - Continue to blend and start gradually pouring in the olive oil.
- Blend for another 2 minutes on high speed until your hummus is fine, soft and creamy, and the coriander is chopped into tiny bits. YUM!
Notes
Nutrition
If you are looking for another unusual hummus to try, we recommend our wild garlic hummus! It’s fresh, vibrant and delicious.
Thanks for dropping by 🙂 We hope you enjoy our vegan recipes. Jump on board our email list to join the adventure!
Peace and love,
Sophie and Paul
J.W. says
Wanted something new for adzuki beans and found this.
Was delicious and is now a go to.
Added a few more beans, a little less tahini (since it was homemade), cut the oil a bit,
about 1/2 the lemon (it was enough for me), used rice vinegar, omitted ground coriander.
Added about 10 chopped pitted black olive toward the end of processing.
Was perfect for my taste.
Look forward to trying more variations, thanks much.
Sophie and Paul says
Wonderful, we’re so happy you found our recipe. And your variations sound yummy! For another unusual way to use Adzuki Beans you might like to try our Apple Curry. We hope you have fun creating more variations with this hummus – if you have za’atar that one of our favourite spices to use too.
Sophie