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/cilantro is chopped into tiny bits. YUM!
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 ⅓.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)