Soy Hummus Food
SOY HUMMUS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Beans & Legumes
Yield Makes about 1 cup
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Place garlic on a piece of aluminum foil and drizzle with 1 tablespoon oil. Wrap in foil and place on a small baking sheet. Place in oven and bake until tender, about 45 minutes. Remove from oven. Let stand until cool enough to handle. Squeeze garlic from skins, discarding skins; set garlic aside.
- In the bowl of a food processor, combine the soy beans, garlic, tahini, lemon juice, and parsley. Process until smooth. Transfer to a medium bowl, and season with salt. Cover with plastic wrap. Refrigerate for at least 1 hour before using.
BLACK SOYBEAN HUMMUS
Provided by Lorna Sass
Categories Condiment/Spread Bean Soy Appetizer Bake Vegetarian Low/No Sugar Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes about 1 1/4 cups
Number Of Ingredients 8
Steps:
- Mince the garlic in a food processor. Add the black soybeans and the minimum amounts of the remaining ingredients. Process to a fairly smooth paste, scraping down the sides of the work bowl as needed. Taste and blend in more of any ingredients required to give a smooth consistency and to suit your taste.
WASABI AND SOY SAUCE HUMMUS
A healthy hummus, with a sushi-like twist! This is my first ever published recipe, so please be honest and kind in your comments! For my first batch I tried adding a sheet of nori (seaweed). I do not recommend this, unless you REALLY like the flavor of nori, as it completely overpowered the other flavors. Maybe some small slices on top, as a garnish? I've found that this recipe makes a nice condiment on sandwiches, too!
Provided by Major Tommy
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Combine about 1/2 the chickpeas, soy sauce, olive oil, lemon juice, tahini, wasabi powder, garlic, and black pepper in a blender; blend until smooth, scraping down the sides of the blender bowl with a spatula to assure ingredients fully integrated. Scrape mixture into a bowl.
- Put remaining chickpeas into the blender, reserving 5 to 7 individual beans for later use. Blend until smooth, adding reserved liquid from the cans if moisture is needed to get them smooth; add to the prior batch and stir.
- Make a shallow pool in the center of the hummus with the back of a spoon; garnish with reserved chickpeas and a small amount of olive oil.
- Cover bowl with plastic wrap and refrigerate at least 1 hour.
Nutrition Facts : Calories 118.9 calories, Carbohydrate 12.9 g, Fat 6.4 g, Fiber 2.7 g, Protein 3.4 g, SaturatedFat 0.9 g, Sodium 595.9 mg, Sugar 0.3 g
BLACK SOYBEAN HUMMUS
Discovering black soybeans (low in carbs, high in fiber) was been a major find for my lowcarb menus! This hummus is seriously tasty, lower-carb or not.
Provided by Julesong
Categories Spreads
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients, except the green onions, in a food processor to create a thick puree.
- Garnish with green onions.
- Information on black soybeans available at the Eden Foods website, http://www.edenfoods.com. Black soybeans are good for those eating lowcarb because they are lower in carbohydrates and high in fiber.
Nutrition Facts : Calories 83.7, Fat 7.4, SaturatedFat 1.6, Cholesterol 3.1, Sodium 11.1, Carbohydrate 4, Fiber 0.9, Sugar 0.9, Protein 1.5
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