Black Soybean Hummus

Black Soybean Hummus

• 1 clove garlic, peeled
• 1 1/2 cups cooked black soybeans
  or 1 can (15 ounces) organic black soybeans, drained (reserve liquid)
• 2 tablespoons freshly squeezed lemon juice -- (2 to 4)
• 2 tablespoons soybean cooking or canning liquid or water -- (2 to 3)
• 1 1/2 tablespoons tahini (sesame-seed paste)
• 1/2 teaspoon salt -- (1/2 to 3/4)
• 1/2 teaspoon harissa
  or 1/8 to 1/4 teaspoon ground -- (1/2 to 1) cayenne pepper
• Sweet paprika and oil-cured olives, for garnish

  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.

  Makes about 1 1/4 cups.

  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.