A new variation of an old favourite
- 2 cups of soaked, cooked and cooled chickpeas (or 2 cans)
- 2 cups of soaked cooked and cooled aduki beans (or 2 cans)
- 2 Tbsp of white tahini
- 2 Tbsp of dark tahini
- 1 lemon, juiced
- 1 Tbsp of olive oil
- 2 garlic cloves
- 1 tsp of smoked salt
- 1 Tbsp of dried rosemary
- Black pepper and cayenne to taste
- 1/2 cup of water (more if needed)
In our house we really love hummus. We usually make a huge batch; hummus freezes well. We eat it with roasted vegetables or on a piece of rye bread. And although we have a favourite recipe for regular hummus, sometimes it is nice to experiment with new variations. This hummus is made with three ingredients that add a new twist; aduki beans, dried rosemary and smoked salt.
Aduki beans have a pleasant nutty flavour and cook into a creamy texture with a dark pinkish colour. In Asia they are often eaten in sweets; something I plan to experiment more with this fall!
If you like smokey flavours, smoked salt is nothing short of magic. It adds a nice earthy taste which pairs well with rosemary in this hummus.
Put all the ingredients in a food processor and blend until smooth. Add more (warm) water if the hummus is too dry; chickpeas and beans react differently depending on their type and cooking time.
Decorate your hummus by serving it on a plate and adding some black olives and rosemary to your liking. Spread it on some bread, or eat it as a side to your vegetables.