I cooked up 4 cups of dried soybeans the other day to use in recipes and smoothies and had around 3 cups leftover, and since it is wicked hot outside, I knew hummus would be a great thing to have on hand. When isn't hummus a good thing to have on hand? It is so versatile. My normal chipotle hummus recipe is great, but I tweaked it a little bit to use what I had on hand.
If you're not into soy (and the soybeans I used are white, cooked soybeans, although you could probably do this with edamamae if you don't mind a grittier texture) feel free to substitute with chickpea, black eyed peas, lentils, yellow split peas or any other white bean. I, personally, am a big fan of non-gmo soy and think it's a great addition to my diet.
Soybean Chipotle Hummus
- 5 cloves garlic
- 2 tsp kosher salt
- 3 ¼ cups cooked soybeans
- 2 tbsp toasted sesame oil
- 2 canned chipotle peppers
- ¼ cup tahini
- ½ tsp cumin
- ½ tsp paprika
- 2/3 cup lemon juice
- Zest of 1 lemon
- 1 tbsp soy sauce, tamari or Braggs Amino Acids
- ¼ cup fresh cilantro
Method: In a food procesoor:
- Pulse garlic and salt until it becomes a paste
- Add the rest of the ingredients and process until very well combined
I enjoyed 1/2 cup of this hummus this morning as an addition to this huge salad. The salad contained:
- house-made garlic-caraway sauerkraut
- bamboo smoked black sesame seeds
I love eating salads for breakfast. The bigger , the better!
Did you know that you can easily make your own tahini if you have a food processor? It is so much cheaper.
What is your favorite type of hummus?