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Azuki Bean Dip
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5 from 1 vote

Curried Azuki Bean Dip, Fat-Free

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.
Prep Time1 hr
Total Time1 hr
Course: Dip
Servings: 8 servings
Calories: 97kcal


  • 1 cup dry Azuki beans, rinsed
  • 1 tsp 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 tsp 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


  • 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.


Calories: 97kcal | Carbohydrates: 18.3g | Protein: 6.2g | Fiber: 4.8g