Skinny Dipping
June 25, 2010 at 9:42 am | Posted in Baking / Cooking, Food | 28 CommentsWhereas most people treat bean dip as a condiment, in my eyes, it’s more often a main course. Perhaps it’s a habit that grew out of being relegated to only platters of raw veggies at many early family gatherings, when not a single prepared dish could be considered vegan even by the greatest stretch of the imagination. But maybe, just maybe, it’s because hummus is so damn good. Addictive, even. Once the plastic lid comes off that container, it’s hard to snap it back on until I’ve excavated the majority of its contents. Hummus has always been my dip of choice, given its prevalence all around the world and how tasty chickpeas are the begin with. Possessing a seemingly endless appetite for that little legume, it’s not unusual for me to clear out the entire grocery store shelf at times of sales, and there’s always one or two flavors on hand in the fridge.
Even the most fanatic hummus devote needs a break every now and then, though. For fear of turning into a chickpea myself, I do force myself to look else where for dipping enlightenment from time to time. Thus, my second favorite bean, the adzuki, enters the picture. Wonderfully creamy and generally agreeable in flavor, it opens the door to all sorts of new flavorful experiments.
Sticking with seasonings appropriate for this Japanese-grown bean, ginger, garlic, and shiitake mushrooms join this unique blend, and the results are just a bit tangy, spicy, and of course umami. Lighter than your average bean dip thanks to the undetectable addition of zucchini, it’s the perfect summer spread, guaranteed not to weigh you down with tons of extra oil.
Hummus may be the top pick of all bean dips, but this version comes in at a close second, with a habit-forming flavor all its own. If there was ever a reason for me to forgo that classic chickpea spread, it could only be in favor of the adzuki dip instead!
Asian Adzuki Bean Dip
2 Cups Cooked Adzuki Beans*
1 Small Zucchini, Roughly Chopped
2 Fresh Shittake Mushroom Caps
2 Tablespoons Tahini
1 Tablespoon Extra Virgin Olive Oil
1/2 – 1 Inch Fresh Ginger, Peeled and Roughly Chopped
1 Small Clove Garlic
2 Tablespoons Rice Vinegar
2 – 3 Scallions
1/4 Cup Fresh Parsley
1/4 Teaspoon Red Pepper Flakes
Salt, to Taste
*I cook my beans either with a few bay leaves or a strip of kombu to reduce their -ahem- digestive difficulties.
Simply toss all of the above into your food processor or blender, and puree until smooth, pausing and scraping down the sides of the bowl as needed. Adjust seasonings to suit your tastes, and enjoy. It tastes even better if you can let it sit in the refrigerator overnight for the flavors to meld, but you might find it difficult to leave alone for so long!
28 Comments »
RSS feed for comments on this post. TrackBack URI
Leave a Reply
My Cookbooks
My Ebooks
Subscribe Via RSS
-
Sponsors:
-
-
Flickr Photos
More Photos Awards
Blog at WordPress.com. | Theme: Pool by Borja Fernandez. Fonts on this blog.
Entries and comments feeds.
I love adzuki beans; just made Adzuki Bean Ice Cream for my grandson; will post it soon. It was quite good!
This sounds fabulous. I love the ease of eating raw veggies complemented by a bean protein dish like this. Summer living!!
Comment by Barbara DeGrande (Veganacious)— June 25, 2010 #
This looks great! I love the shittake addition. I recently used adzuki beans in a cold summer chili. They are amazing little beans!
Comment by Vic (the Life)— June 25, 2010 #
When a bean dip has as many layers of flavors as this sounds like it does I think it can easily take center stage. It’s funny because I always think of Adzuki beans in more sweet preparations so I love the idea of it going savory.
Comment by Kelly— June 25, 2010 #
This sounds yummy. I never know what to make with adzuki beans when I buy them. I never thought to turn them into a dip. I have a feeling this stuff would disappear in less than 24 hours in my house.
Comment by Kiersten— June 25, 2010 #
I’ve been meaning to try adzuki beans because I am such a bean lover! This is the perfect introduction to them! thanks!
Have you ever had Asian desserts made with adzuki paste? Mmm!
Comment by DessertForTwo— June 25, 2010 #
There’s a hummus bar across the street from where I live and my favorite thing to get from them is a hummus platter. yes. A whole platter of the most tahini-filled hummus you have ever tasted. it’s glorious.
I’m going to have to try this adzuki bean dip since I have about two pounds sitting on my shelf!
Comment by Joanne— June 25, 2010 #
I too have a tough time putting down the hummus!
I like the inclusion of zucchini in this, especially if it really is undetectable, as it’s not my favorite veggie :]
Comment by Amber Shea @Almost Vegan— June 25, 2010 #
I have never tried Adzuki beans but want to. When I get tired of hummus I will have to try this dip. :)
Comment by Stefanie— June 25, 2010 #
I love adzuki beans, in soups and in salads, but have never tried them in a dip..yum
sweetlife
Comment by sweetlife— June 25, 2010 #
i’m so glad you posted this! i’ve been needing some adzuki-related inspiration—there are a whole bunch taking up space in my freezer. hopefully my crummy blender will prevail against the ginger, because that sounds amazingly delicious.
Comment by sophia— June 25, 2010 #
I’ve never had adzuki beans, but i’ve been wanting to try them! Saw some canned ones today, think those would work?
Comment by Tree— June 25, 2010 #
i <3 adzuki beans!
no one here has ever heard of them so i love surprising people. :D
Comment by Lauren (Clean Eats in the Dirty South)— June 25, 2010 #
Bookmarked! These are some of my favourite flavours, and you post completely took me back to when I was first left alone in the house as a teen, and would make dinners of lots of raw vegies and nut-and-herb-based dips. Fantastic! And now I’ve moved out, I can do so again. Hurrah!
Comment by Hannah— June 25, 2010 #
This unique take on hummus sounds delicious, and I can’t wait to make a batch! I haven’t used adzuki beans since the late winter, and this is a great excuse to start soaking some. Thanks, Hannah!
Comment by Danielle— June 26, 2010 #
I cook mine with bay leaves as well. I didnt know that aides in digestion. I use epazote sometimes for that reason.
I love this dip. I need to try this!
Comment by Lori— June 26, 2010 #
Yo, skinny dipper! I gave you a Sunshine Award on my blog! :) http://prideandvegudice.com/2010/06/25/862/
Comment by Elinor of Pride & Vegudice— June 26, 2010 #
I love hummus, but have never made this before. Bookmarking this recipe to give it a try when my hummus is gone…shouldn’t be long :) Thanks for sharing!
Comment by Baking Serendipity— June 27, 2010 #
YUM! I’m a big hummus fan, and I love how different flavors can be added to it. Haven’t seen an Asian version though, it’s an awesome idea. Thanks! :-)
Comment by chow vegan— June 27, 2010 #
I love both azukis beans and hummus! This is a great recipe: a must-try.
Comment by Sweet Artichoke— June 28, 2010 #
Mmm, so pretty! I think I have some Adzukis around.
Comment by Melisser— June 29, 2010 #
I’ve never, ever had Adzuki beans! This recipe seems like a good place to start, and I love making beans from scratch…
Comment by Jessica (PB & Jess)— June 29, 2010 #
Mmm I love bean dips and adzuki beans in other forms, so this looks like the perfect way to switch things up from the usual hummus I turn to. Thanks for sharing this, Hannah!
Comment by Xiaolu @ 6 Bittersweets— June 30, 2010 #
What a tasty sounding bean dip!
Comment by Kevin (Closet Cooking)— July 4, 2010 #
I agree that bean dips are more of a main course! Especially with some pita and raw veggies mm.
Comment by Ashley— July 6, 2010 #
I love adzuki bean pudding and all other things adzuki. I am quite sure I would love your dip.
That totally sucks about being relegated to a dish of vegetables- thoughtless. I wouldn’t do that to you.
Comment by Lori— July 12, 2010 #
I just discovered adzuki beans last summer and they are so special!
I am always looking to dip my veggies in something healthy and tasty so this is perfect! Thanks for the recipe!
Comment by Glenda T— July 23, 2010 #
[...] Romesco Dip Deviled Egg Spread Feta Cheese Spread Cauliflower Garbanzo Bean Spread Beet Hummus Asian Adzuki Bean Dip Pimento Cheese Spread White Bean Spread with Rosemary and Toasted Almonds Black Bean Hummus Healthy [...]
Pingback by Fifty is the New Fifty - Too hot to cook! Part II— August 23, 2011 #
Mmm this is a great recipe idea! Can’t wait to get some adzuki beans to try it!:)
Comment by CloudberriesInLondon— January 18, 2012 #