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Home » Recipes » Adzuki Bean Hummus with Coriander and Lemon

Oct 1, 2018

Adzuki Bean Hummus with Coriander and Lemon

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.

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5 from 2 votes

Adzuki Bean Hummus with Coriander and Lemon

This hummus recipe uses adzuki beans instead of chickpeas, but is no less tasty than the classic variant!
Course: Appetizer, Dip, Side Dish
Cuisine: Middle Eastern
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Servings: 4

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

Keeps covered in the fridge for up to a week.
This recipe is a variation of my ‘normal’ chickpea hummus recipe. I simply replaced the chickpeas with beans and added some fresh coriander.
To cook adzuki beans from raw and dried, add about twice the volume of water as beans to your pan or pressure cooker. Bring to boil, and simmer for 90 minutes (until soft) or pressure cook for 30 – 40 min.
When cooking beans, generally expect raw beans to about double their weight once cooked, or a bit more. For this recipe I would start with 125g dry beans, but I usually make a bigger batch of beans at once and keep them covered in the fridge for up to a week until I use them.
Adzuki beans might benefit from soaking for 1 to 12 hours before cooking, but according to various online sources, this is not necessary (if you don’t have the time). They might just need a bit longer to cook. If soaking them overnight, you can reduce the cooking time by about 1/3.
If you don’t like the slight taste of vinegar, replace it with more lemon juice or leave it out. (When we first made this recipe, we only had rosé balsamic vinegar. Cider or white wine vinegar work better because of their more neutral taste)

Nutrition

Calories: 313kcal | Carbohydrates: 19g | Protein: 7g | Fat: 23g | Saturated Fat: 3g | Sodium: 304mg | Potassium: 413mg | Fiber: 5g | Vitamin A: 255IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 2.3mg
Made our recipe?Share the love @veganonboard and tag your pics #veganonboard :)

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!

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Peace and love,

Sophie and Paul

Categories: Mediterranean

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