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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.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup cooked chickpeas
  • 1 cup frozen soybeans
  • 2 garlic cloves
  • 2 Tbsp tahini paste
  • 1 Tbsp Kikkoman soy sauce
  • 1 Tbsp olive oil
  • Juice of 1 lime
  • Sesame seeds
  • Drop of toasted sesame oil
  • Salt and pepper
  • To decorate: sliced spring onions and sesame seeds

Method
 

  1. 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.
  2. Drain the chickpeas.
  3. 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.
  4. 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.