Soy Hummus


Soy Hummus

Hummus is a very popular Middle Eastern dip made from chickpeas. Why don’t you try it with soy? It’s as good as chickpea hummus.



  • 250g (9oz) soybeans (or cooked 500g/17½oz) soybeans)
  • 50ml (1¾fl oz) extra virgin olive oil 1½ teaspoons sea salt
  • 3 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1 teaspoon cumin powder
  • 3 tablespoons water Pinch of paprika
  • Extra olive oil for serving


  1. Soak the soybeans overnight.
  2. Cook the soybeans within a pressure cooker for 15 minutes or boil until cooked.
  3. Drain the soybeans.
  4. Place the soybeans and the rest of the ingredients and process until smooth. You may want to add extra water for a softer texture.
  5. Transfer the hummus into a bowl and sprinkle a pinch of paprika over it.
  6. Serve with your favourite bread or fresh vegetable sticks.

This recipe is from my first cookbook ” Cooking With Soy
Both hardcover and ebook (ibooks, kobo, Barns & Noble, Amazon and more!)  are available.
There are also more exciting recipes in ” Japanese superfoods” and my latest book Top 3 Japanese superfoods for natural weight loss
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