Black soybeans are a terrific stand-in for chickpeas in this robust hummus. Because of soybeans' nuttiness and creamy texture, no olive oil and very little tahini is required to give the dip its rich flavor.
Black Soybean Hummus
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Ingredients
- 1 clove garlic, peeled
- 1 1/2 cups cooked black organic soybeans OR one 15-ounce can organic black soybeans, drained reserve liquid
- 2 to 4 tablespoons freshly squeezed lemon juice
- 2 to 3 tablespoons soybean liquid or water
- 1 1/2 tablespoons tahini
- 1/2 to 3/4 teaspoon ground cumin
- 1/2 to 3/4 teaspoon salt
- 1/8 to 1/4 teaspoon ground cayenne pepper optional
- Sweet paprika and oil-cured olives, for garnish
Instructions
- Mince the garlic in a food processor. Add the black soybeans and the minimum amounts of remaining ingredients. Process to a fairly smooth paste, scraping down the sides of the work bowl as needed. Taste and blend in more of any ingredients required to give a smooth consistency and to suit your taste.
- Garnish and serve with a basket of pita triangles.
Recipe Notes
Nutrition Facts
Black Soybean Hummus
Amount Per Serving
Calories 121
Calories from Fat 63
% Daily Value*
Total Fat 7g
11%
Saturated Fat 1g
5%
Total Carbohydrates 7g
2%
Protein 10g
20%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 121 calories, 7g fat (1g saturated), 0mg cholesterol, 7g carb, 10g protein
