beetroot kidney bean hummus 2

A favourite vegan food across the world, this traditionally middle-Eastern recipe adds a twist to the typical hummus recipe by adding the vibrant beetroot and changing the beans for ones that I find more easily in China. The beetroot too, offers more bang for buck in this dish, as it is rich in anti-oxidants and a well-known healing food in many cultures. This recipe serves 2.

Please Note
The small adzuki beans cook quickly, and I believe the smaller everything is more delicious and nutritious when it comes to ingredients!

Adzuki beans, 200g
Lemon, juiced, 1
Large beetroot, 
Garlic cloves, 3
Tahini paste, 2 tbsp 
Sea salt, to taste 
Ground black pepper, to taste 
Extra-virgin olive oil, plenty of drizzles 

Preparation Time
15 minutes

1. Roast the unpeeled garlic cloves and unpeeled beetroot in the oven for about 10 minutes on a high heat.
2. In the meantime, add the adzuki beans, tahini paste, lemon juice and seasoning to a blender.
3. When the garlic and beetroot are ready (they should be soft), peel them and add them to the mixture.
4. Blend the ingredients, whilst slowly and continuously adding the olive oil.
5. Blend for a few minutes until smooth, then drizzle with olive oil and serve with crudités or toasted rye bread.

Garnish with fresh Chinese chives, spring onions and/or fresh parsley or dill. I also like to reduce the salt I add to food and salt will capers and/or olives (as pictured above).

Alternative Options 
Use red kidney beans if you can’t find adzuki beans. Use tinned beans if you can’t find dried beans and don’t have time to soak them overnight.

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