Published: · Updated: · This post may contain affiliate links · We donate 10% of our profits to support good causes.
Jump to Recipe 10 Comments Pin Save
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.
📖 Recipe
Adzuki Bean Hummus with Coriander and Lemon
by
5 from 7 votes
This hummus recipe uses adzuki beans instead of chickpeas, but is no less tasty than the classic variant!
Print Pin Save
Prep Time: 5 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 10 minutes minutes
Makes: 4 servings
Course: Appetizer, Dip, Side Dish
Cuisine: Middle Eastern
Ingredients
- 1 ¼ cup (240 g) adzuki beans cooked
- ¼ cup (60 g) tahini
- ¼ cup (60 ml) olive oil
- 2 tbsp lemon juice about one lemon
- 2 tbsp water
- 1 tbsp vinegar cider or wine vinegar
- 2 cloves garlic
- ¼ cup (15 g) fresh coriander leaves cilantro
- ½ tsp salt
- ½ 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/cilantro 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 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)
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
This information is calculated per serving and is an estimate only.
Did you make this recipe?Leave a comment to let us know! Share a photo and tag @veganonboard - we love to see what you make!
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
« Spicy Potato Peel Crisps
A Visit to the Community Fridge »
Reader Interactions
Comments
Terry says
Quite simply - excellent. Skip the chick peas and go for adzuki beans!!
Reply
Sophie and Paul says
Thanks so much for your wonderful feedback Terry!
Reply
Charlotte says
Wow! Delish. This was my first ever attempt at using adzuki beans. I cooked them (well actually overcooked them). All god in this recipe though. I love love love coriander so I added heaps more, and added extra adzuki beans as I cooked heaps, and had to use some almond butter and pumpkin seed butter instead of tahini. It blew my mind. So so delicious. I t is so versatile. I am trialing freezing it in silicone molds so I have a quick snack on the go. Thanks so much. Can't wait to try more of your recipes. 🙂Reply
Sophie and Paul says
Aww thanks so much for your amazing comment Charlotte! Delighted you enjoyed it. We also use adzuki beans in our apple curry if you fancy another quirky recipe! Hope you enjoy more of our recipes soon and we wish you a lovely day! 🙂
Reply
Vanessa Schwake says
Sounds delicious. Have you ever tried it with fresh basil instead of coriander?
Reply
Sophie and Paul says
Hi Vanessa, We haven't made this particular recipe with basil instead of coriander, but we have made chickpea based hummus with basil before and it worked great. Hope that helps!
Reply
Tiffany says
Wow! Super impressed! I had to substitute freshly made almond butter for the tahini and switched up some spices but ...WOW, I am impressed! I make home made traditional hummus a lot and this tastes like I was transported to a Greek restaurant! I think the vinegar (I used rice vinegar) really adds a lot of flavor! I also put some cayenne in it to give it a kick. Thank you so much for sharing this recipe! Really good!Reply
Sophie and Paul says
Thank you, Tiffany! So happy you liked it 🙂 Yes we like adding a bit of vinegar to hummus and the flavour it adds, although not all people do. Glad you did 😉 Nice twist with the almond butter and cayenne pepper, well done. Thanks for the comment! <3
Reply
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.
Reply
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
Reply
