Aduki bean and sun-dried tomato hummus
Normally I would've made hummus with chickpeas but since I only had aduki beans at home I thought I give them a try. They are easier to digest as well and are also used in sweet dishes (I found out researching on the internet - something I need to look into!). So I thought if I am already making something different I might as well make it extra special. That's why I added the sun-dried tomatoes. Try it for yourself. It's really easy to make and I just love the pink colour of this hummus. It also has a bit of a richer taste than normal hummus, a bit like lentil pâté. But you can try to make it with conventional chickpeas or butterbeans as well. Just try it for yourself.
Serve the aduki bean hummus with sun-dried tomato slices and garnish with fresh chives.
It didn't just taste amazing but the pink colour of the hummus looked great!
- 1 tin of aduki beans (drained and washed)
- A few sun dried tomatoes
- 2 tbp extra virgin olive oil
- 2 tbsp lemon juice
- 2 tbsp tahini
- 2 tsp minced garlic
- 1/2 tsp of salt
- Pepper to taste
- 1/4 cup Water
- Veggies for dipping (like carrots or courgettes)
- Bread or crackers
Drain a tin of adzuki beans (400g tin/235g drained weight) and wash the beans. This is important as they then become easier to digest.
Add the beans and all hummus ingredients into a food processor and blend until you get a smooth hummus.
Do a taste test to check whether it needs more seasoning like salt or pepper.
Have it with veggies (for dipping) or on some nice bread or crackers. Enjoy!
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