Soybean Hummus

3.56 from 9 votes

Creamy, rich, smooth, and decadent, this is a delicious low carb version of the Middle Eastern classic dip. I like to serve this with a generous amount of olive oil and some paprika. This recipe is barely adapted from here. If you are avoiding soy, consider the cauliflower hummus here.

Course Appetizer, Side Dish

Cuisine Middle Eastern

Keyword appetizer, dairy-free, egg-free, garlic, hummus, lemon, Middle Eastern, nightshade-free, nut-free, side, soybean, tahini, vegetarian

Prep Time 15

Cook Time 2

Total Time 2 15

Servings

Calories 137kcal

Author Jenny Ross

Ingredients

1 cup dried soybeans soaked in water overnight then drained and rinsed
1 teaspoon baking soda
1/2 onion peeled
1 stalk celery
1 carrot peeled
2 garlic cloves peeled
2 bay leaves
15 garlic cloves unpeeled
1/2 cup lemon juice about 3 lemons
1/2 teaspoon cumin ground
3/4 cup tahini paste
water as needed
salt to taste

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Instructions

Combine beans, baking soda, 2 teaspoon salt, onion, celery, carrot, garlic and bay leaves in a pot. Add 6 cups water and bring to a boil over high heat then reduce to a simmer and cook, covered over low heat until the soybeans are completely tender and falling apart, about 2 hours. Ensure that the soybeans are submerged at all times, adding more water as needed.
While the beans cook, combine the unpeeled garlic and lemon, in a blender and pulse to puree the garlic. Let stand 10 minutes and then strain through a fine mesh strainer and into a large bowl, pressing on the solids to extract as much liquid as possible. Discard the solids. Whisk in the cumin and tahini, adding water (a tablespoon at a time) as needed to obtain a smooth sauce. Season to taste with salt and set aside.  
Discard onion, celery, and bay leaves. Transfer chickpeas, carrot, garlic, and 1 cup of cooking liquid to a high power blender or food processor (discard the onion, celery, and bay leaves). Blend or process until completely smooth, about 3 minutes. Add more water as needed to get a very thick and spreadable hummus. Stir in the reserved garlic and tahini mixture. Season the hummus to taste with salt and cool to room temperature. Adjust the consistency with more water, if desired. Serve at room temperature. Will keep for 1 week, refrigerated.

Notes

Protein:Energy Quotient [calories]: 0.39

Nutrition