Black Soybean Hummus

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 (sesame-seed paste) are required to give the dip its traditionally rich flavor. I like to give the hummus some heat by adding a bit of the North African hot pepper paste called harissa.Â You'll find harissaÂ and tahini at most international groceries; tahini is also available at health-food stores. Serve the hummus in a small bowl, garnished with a sprinkling of sweet paprika and a scattering of oil-cured olives. Set a basket of pita triangles on the side. I often double the recipe so I can make a lunch of hummus and thick strips of roasted red pepper stuffed into a pita pocket.

Preparing Time: -
Total Time: -
Served Person: Makes about 1 1/4 cups

Condiment/Spread Bean Soy Appetizer Bake Vegetarian Low/No Sugar Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher

1/2 to 3/4 teaspoon salt
1 clove garlic, peeled

Carbohydrate 10 g(3%)
Fat 8 g(13%)
Fiber 4 g(17%)
Protein 9 g(18%)
Saturated Fat 1 g(3%)
Sodium 262 mg(11%)
Calories 137

Preparation Mince the garlic in a food processor. Add the black soybeans and the minimum amounts of the 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. The New Soy Cookbook

Black Soybean Hummus

Ingredients

Nutrition facts