Black Soybean Hummus
Black Soybean Hummus - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 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
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.© Jim Catanich
"See how easy it is to make crepes. You'll need just 6 common ingredients for these French-style..." - kelly
"Delicious! Will add to the regular repertoire of meals!" - kat4
"I used homemade vegetable stock in place of the chicken stock, and added a pinch of smoked paprika. This is such a nice, simple recipe, thanks to the poster!" - janemarie1960
"These wonderful iced pumpkin spice cookies are a great fall treat made from canned pumpkin..." - sandy
"A hearty combination of beans, corn, tomatoes, and taco seasonings, slow cooked with..." - jess
"I've made this twice now with only the slightest tweaks (added a couple teaspoons of 'Italian Seasoning' mix from our co-op). It's absolutely perfection. Rich, just spicy enough to add interest, and no acid overload. I'm not a fan of tomato-based sauces, but I love this. So did my husband." - p g.8256