Sabastian (2009 03 14)
Adzuki Bean Dip
1 small onion
4 garlic cloves
3 cups adzuki beans, cooked (see "Glossary of Cooking Terms" for more information about cooking beans)
1 tablespoon lemon juice
2 tablespoons tahini
2 1/2 tablespoons miso, light/white
1/2 tablespoon flax seeds, ground, optional
Add all ingredients to a food processor (or blender) and blend until smooth.
Serve immediately, or refrigerate and serve, or to integrate flavors completely, pour mixture into a earthenware casserole dish (with cover), and bake at 250 degrees F (120 degrees C) for 1 to 2 hours, then refrigerate and serve.
Note: For every 3 cups of cooked adzuki beans, 2 tablespoons of tahini can be used and still keep the calories from fat less than or equal to 15%, and 6.5 tablespoons of tahini can be used and still keep the calories from fat less than or equal to 30%. 1 Serving = 3 Tablespoons.
- If you are not baking the dip, add 1 tablespoon of flax oil.
- Use any type of bean.
- Use any type of nut or seed butter in place of the tahini.
- Use different types of seasonings such as: spices, herbs, mustard, vinegar.
- For a more elegant presentation, serve the dip in filo cups (see "Glossary of Ingredients" for instructions). These can either be made small for individual servings, or large for including on a buffet table.
- Serve with rice cakes for a gluten-free alternative to whole grain crackers.