Adzuki Bean Hummus with Spiced Beef Stir-Fry

Adzuki beans are incredibly high in fiber and protein and are easier to digest than other varieties.

2 15-oz BPA-free cans unsalted adzuki beans, rinsed and drained
2-inch piece fresh ginger, peeled
1 clove garlic, finely chopped
1/3 cup plus 3 tbsp fresh lemon juice, divided
2 tbsp tahini paste
1 tbsp white miso
1/2 tsp ground cayenne pepper
1/8 tsp sea salt
2 tsp plus 1 tbsp safflower oil, divided
5 oz snow peas, halved crosswise
1 each red and yellow bell pepper, seeded, thinly sliced and cut into 2-inch lengths
1 1/2 lb beef top sirloin steak, trimmed and thinly sliced
1 tbsp ground paprika
1 tbsp ground cumin
3 tbsp reduced-sodium tamari
2 1/2 tbsp raw honey
1 1/2 tsp sesame oil
1 1/2 tsp tapioca starch
8 scallions, sliced

In a food processor, combine beans, ginger, garlic, 1/3 cup lemon juice, tahini, miso, cayenne and salt. Process until smooth. Set aside.
In a large skillet on medium-high, heat 2 tsp safflower oil. Add snow peas and bell peppers and cook, stirring frequently, until crisp-tender, 6 to 7 minutes. Transfer to a bowl and set aside.
In a large bowl, combine beef, paprika and cumin. In a small bowl, whisk together tamari, honey, sesame oil, tapioca and remaining 3 tbsp lemon juice. In same skillet on medium-high, heat remaining 1 tbsp safflower oil. Add beef and cook, stirring frequently, until no longer pink, about 3 minutes. Add vegetables and tamari mixture. Bring to a simmer and cook, stirring often, until sauce thickens slightly, about 2 minutes. Divide hummus among serving plates and top with stir-fry and scallions.