240 g adzuki beans cooked
65 g tahini
60 ml olive oil (55 g)
30 ml lemon juice (about one lemon)
30 ml water
15 ml vinegar cider or wine vinegar
2 cloves garlic
15 g fresh coriander leaves
1/2 tsp salt
1/2 tsp ground cumin
1 tsp ground coriander