2 cups cooked adzuki beans*
1/4 cup tahini
2 tablespoons water
1 clove garlic, chopped
1/2 teaspoon sea salt
pinch black pepper
1/2 teaspoon ground cumin
juice from 1/2 a lemon
2 tablespoons olive oil + more for drizzling
1/2 teaspoon paprika + more for sprinkling
Place all ingredients in the bowl of a food processor and blend until smooth. Scrape down sides as needed. Taste and add more lemon juice, salt, etc, if needed. Serve drizzled with olive oil and sprinkled with paprika. Accompany with corn chips, pita chips, crackers, and fresh veggies.
*To cook adzuki beans: soak 1 1/2 cups adzuki beans in water overnight on the countertop. Drain, rinse, and add to a pot. Cover with water and bring to a boil. Skim off foam. Reduce heat to low, partially cover, and cook for about 45 minutes until beans are al dente. Add 1 teaspoon of salt and continue cooking until beans are soft, another 15 minutes or so. Drain. Let cool before using for hummus.