Dear Friends;
I say best to keep ‘em guessing!
Why stick to the tried and true when you can branch out and experiment?
Next time you’re out of that one ingredient you’re needing for a dish, throw something else in instead. Who knows what wonderful, crazy, unexpected result you’ll come up with...
We ran out of hummus last week. More importantly, we ran out of chickpeas. But rather than panic and send my poor husband out on an immediate emergency mission, I decided to replace them with adzuki beans.
The rest of the ingredients remained the same and so adzuki bean hummus happened – a “hummus” that was, as they say in Thailand, same, same but different.
As always, I believe the quality of the fresh, whole ingredients is what can make or break a dish – much more so, in fact, than sticking to an exact recipe. For example, I try to use tahini made from unhulled seeds, and unbleached sea salt rather than denuded table salt. It doesn’t just make affect the way the food tastes, it also provides a boat-load more nutrition.
I’m actually preferring my tried-and-true hummus with the adzuki beans these days – it makes for a welcome change.
Quick and Easy Adzuki Bean Hummus
1 450 gr. can adzuki beans (no salt added)
3 T fresh lemon juice
2 T whole tahini
1 clove fresh garlic
1 Lg handful fresh parsley
2 T olive oil
½ t ground cumin powder
½ t coarse sea salt
Process in the food processor until smooth. Stop and scrape the sides down from time to time. Taste and adjust seasoning.
Nutrition:
Adzuki beans (also spelled azuki or aduki) are common in East Asian cuisine where they are often used in sweets. In comparison to other beans, adzukis have a relatively high protein and a low fat content. Like all beans, their high fibre content helps keep the bowels regular and some believe that they can help lower the risk of cancer. Adzuki beans are packed with iron, B vitamins and folate. They are used in Chinese medicine for reproductive, kidney and bladder problems.
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