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
- Soak the soybeans overnight.
- Cook the soybeans within a pressure cooker for 15 minutes or boil until cooked.
- Drain the soybeans.
- Place the soybeans and the rest of the ingredients and process until smooth. You may want to add extra water for a softer texture.
- Transfer the hummus into a bowl and sprinkle a pinch of paprika over it.
- Serve with your favourite bread or fresh vegetable sticks.
This recipe is from my first cookbook ” Cooking With Soy“
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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