I’ve been making a lot of hummuses (hummi?) lately. They make awesome additions to salads, and provide a nice snack throughout the day. One of my favorite hummus varieties of late has been beet hummus. But I wanted to try something a bit different, so I immediately thought that I should make an azuki bean hummus—something I’d never tried before, but which sounded like it could turn out pretty good.
After some deliberation, I decided that azuki beans might make a good complement to beets, and so last night I tried giving it a whirl (literally!). The result was fantastic! I think azuki beans actually work better than chickpeas, as they give the hummus a darker, earthier taste. I didn’t even need to bother add extra spices to the batch; just six simple ingredients were all this hummus needed! Plus, like most hummuses, the recipe is super simple, so you should definitely try it out for yourself.
Red Bean & Beet Hummus
- 1 cup cooked azuki beans
- 2 large beets
- 1/4 cup tahini
- 2 tbsp lemon juice
- 2 cloves garlic
- 2 to 4 tbsp water / reserved beet juice from boiling
- Cook those beets! Well, wash them first, and then boil them until easily pierced with a fork, about thirty minutes. Then drain (reserving some of the liquid if desired), let cool, peel, and chop into small chunks.
- Throw everything in! Place chopped beets in a food processor along with the azuki beans, tahini, and lemon juice.
- Whirl it up! As you go on, add water or reserved beet liquid to thin it out.
- That’s it!
For reference, here’s what mine looked like after it was all whipped up:
Mine was probably a little more liquidy than I should’ve made it, but it was still delicious! I hope you enjoy this too!