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.
Check out my other vegan recipe videos on my youtube channel:
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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