Adzuki bean hummus
When reading about macrobiotic food, I learnt a lot about Adzuki beans, an ingredient I only associated with moon buns and anko so far. They’re said to be yang (Good for your skin apparently).They are a good source a protein and are considered to have a positive action on kidneys.
Having said that I rarely came across a savoury recipe for Adzuki beans.
Apart from the boring “boiled adzuki and rice” or “Adzuki soups”. Such a
wonderful ingredient deserves to be used in more exciting ways.
Time to be creative. I thought their nutty flavour would suit a hummus. It sounds rather crazy, I don’t know how the idea occurred to me.
To have a full on bizarre recipe, I also made black sesame tahini. Black
sesame is a bit sweet and it is a yin ingredient (which balances the yang beans).
Black sesame seeds are a source of phosphorous, magnesium, iron and calcium.
I followed the same recipe I previously used for hummus and tahini. Adzuki hummus is rather thick and floury. It is maybe too thick for dips but I works wonderfully spread on pitta bread with vegetable.
I was rather pleased with my recipe. Very delicious and so healthy!