Black Soybean Hummus

Black Soybean Hummus - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition Facts:
240 calories
9 grams fat

Ingredients

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

Directions

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.

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Latest Reviews

"Someone who made this recipe definitely knows a thing or two about good pizza! I've come across so many recipes that say they are pizza sauce when it's really some variant of marinara that you would put on pasta...they are not the same. This sauce is thick, robust, and full of flavor and based on the pizza I've had in New York, it is the real deal! My go to recipe from now on!" - dan w.

"This creamy alfredo sauce turns a busy weeknight dinner into something special. Serve it with..." - stephanie phillips

"Mini smoked sausages disappear extra quickly when blanketed in crisp bacon and topped with..." - joan

"Sweet Georgia peaches are topped with homemade biscuits creating a bubbling..." - tina b

"I've made this quite a few times now and it has become of a family favorite. I dredge the chicken breasts in flour (seasoned with a little salt, pepper, and garlic powder) and brown them. I also double the sauce...I use Frank's and don't add the celery seed. So good!!!" - mdbailey60

"Good but I think these buffalo chicken breasts are better grilled - slightly brown on each side and then baste generously with sauce turning once or twice until cooked through. But, this is a good substitute for nights when firing up the grill would not be optimal. Made several tweaks. Also recommend keeping some sauce on the side for dipping." - mrsoul51

Happy cooking...