Chunky Edamame Hummus with Adzuki Bean
Prep time: 
Cook time: 
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Yield: 1½ to 2 cups hummus
If soaking and cooking the adzuki beans, naturally the prep time will be a lot longer, as in about 12 hours longer! Canned is perfectly fine.
  • ½ pound fresh, shelled edamame, about 1½ cups, blanched
  • ¼ cup tahini
  • ¼ cup water
  • 1 lemon, juiced
  • 2 to 3 cloves garlic
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • 1 tablespoon light sesame oil
  • 1 tablespoon peanut oil
  • ¼ cup adzuki (azuki) beans, fully cooked and left whole (soaked in water to cover - overnight, drained, then cooked in fresh water for about 1½ to 2 hours) or just buy a can!
  • 2 tablespoons chopped scallion, green part only
  • 1 small red bell pepper, roasted, peeled and diced
  • 1 lb thick asparagus, drizzled and coated with a little peanut and sesame oil, salt and pepper, roasted (about 400 F for 10-12 minutes) and cut up, using the tips for dip.
  • Toasted sesame oil
  • ¼ cup tamari, reduced until thick and syrupy (to about 2 tablespoons)
  1. In a food processor, puree the edamame, tahini, water, lemon juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in the tablespoon of sesame and tablespoon of peanut oil and pulse until the oil is absorbed.
  2. Transfer to a bowl, stir in the chopped scallion, adzuki beans, red bell pepper, roasted asparagus tips, then drizzle with a little toasted sesame oil and a bit of reduced tamari. Serve with the crackers and/or assorted vegetables.
Recipe by parsley sage sweet at