Red Bean & Beet Hummus…

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


  1. 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.
  2. Throw everything in! Place chopped beets in a food processor along with the azuki beans, tahini, and lemon juice.
  3. Whirl it up! As you go on, add water or reserved beet liquid to thin it out.
  4. 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!

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