Soybean hummus
This soybean hummus has a Japanese twist to it. It’s super healthy, vegan and gluten-free too! You can use home-cooked chickpeas or tinned chickpeas for the recipe. Serve it as a dip with crudités or as a sauce for falafels, grilled meat, veggies or fish.
Ingredients
Method
- Steam or boil the soy beans for 5 minutes until tender. Keep some of the cooking water in a cup, then rinse the beans under cold water and let them cool.
- Drain the chickpeas.
- Put the beans and chickpeas in a food processor. Add the garlic, lime juice, soy sauce, olive oil and tahini. Pulse until you get a thick, textured cream. Now add some of the cooking water and blitz again into a smooth purée. Add more water, until you get the desired consistency. Season with salt and pepper to your liking.
- Transfer the hummus to a bowl, then drizzle the top with a few drops of sesame oil and soy sauce. Garnish with spring onion slices.