Azuki Bean Dip
A delicious recipe for a Curried Azuki Bean Dip that's vegan, fat-free and gluten-free. Curry powder and sundried tomatoes give this dip the perfect yin and yang.
Servings: 8 servings
Calories: 97kcal
Ingredients
- 1 cup dry Azuki beans, rinsed
- 1 teaspoon garam masala powder or curry powder
- 6 sun-dried tomatoes (you can use the oil-packed ones if that's what you have but that would add a small amount of fat to the recipe)
- 1 teaspoon red pepper flakes, use more or less to your taste
- 2 cloves of garlic, peeled and roughly chopped
- ½ cup packed parsley leaves
- Salt to taste
Instructions
- Place the beans in a saucepan, add enough water to cover the beans by an inch, and bring to a boil. Once the water boils, cover with a lid, lower the heat to a simmer, and cook 45 minutes to an hour or until the beans are tender. Turn off the heat and set aside to cool.
- Drain the beans once they've cooled and add them to a food processor or blender along with the remaining ingredients. Blend well. I like some texture but you can make this dip smoother by blending it longer, if you wish.
- Garnish the dip with some red pepper flakes. Serve with tortilla chips, pita chips or crudites.
Nutrition
Calories: 97kcal | Carbohydrates: 18.3g | Protein: 6.2g | Fiber: 4.8g