Soybean Hummus Recipes

Soybean Hummus

Prep Time: 15 mins

Cook Time: 2 hrs

Total Time: 2 hrs 15 mins

Servings: 15 

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

Instructions:

• In a large pot, combine the soaked soybeans, baking soda, 2 teaspoons of salt, onion, celery, carrot, peeled garlic cloves, and bay leaves. Add 6 cups of water and bring to a boil over high heat. Reduce to a simmer and cook, covered, over low heat until the soybeans are completely tender and falling apart, about 2 hours. Ensure the soybeans remain submerged, adding more water as needed.
• While the beans are cooking, blend the unpeeled garlic cloves and lemon juice in a blender until the garlic is pureed. Let the mixture stand for 10 minutes, then strain it through a fine mesh strainer 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 to achieve a smooth sauce. Season with salt to taste and set aside. 
• Once the soybeans are done, discard the onion, celery, and bay leaves. Transfer the soybeans, cooked carrot, cooked garlic cloves, and 1 cup of the cooking liquid to a high-powered blender or food processor. Blend until completely smooth, about 3 minutes. Add more water as needed to achieve a thick, spreadable consistency. Stir in the reserved garlic and tahini mixture. Season the hummus to taste with salt and let it cool to room temperature. Adjust the consistency with more water if desired. Serve at room temperature. The hummus can be stored in the refrigerator for up to 1 week.