Follow these steps for perfect results
garlic
peeled
black soybeans
cooked
lemon juice
freshly squeezed
soybean cooking liquid
tahini
salt
harissa
sweet paprika
for garnish
oil-cured olives
for garnish
Peel the garlic clove.
Mince the garlic in a food processor.
Add the cooked black soybeans to the food processor.
Add 2 tablespoons of lemon juice.
Add 2 tablespoons of soybean cooking liquid or water.
Add 1 1/2 tablespoons of tahini.
Add 1/2 teaspoon of salt.
Add 1/2 teaspoon of harissa or 1/8 teaspoon of ground cayenne pepper (optional).
Process the mixture to a fairly smooth paste, scraping down the sides of the work bowl as needed.
Taste the hummus and adjust the flavors as needed, adding more lemon juice, soybean liquid, salt, or spice to your preference.
Transfer the hummus to a serving bowl.
Garnish with sweet paprika and oil-cured olives.
Expert advice for the best results
For a smoother hummus, peel the skins off the black soybeans before blending.
If the hummus is too thick, add more soybean cooking liquid or water, one tablespoon at a time, until the desired consistency is reached.
Adjust the amount of harissa or cayenne pepper to your spice preference.
Chill for at least 30 minutes before serving to allow the flavors to meld.
Everything you need to know before you start
5 minutes
Can be made 1-2 days in advance.
Drizzle with olive oil and sprinkle with paprika. Serve with pita bread or vegetables.
Serve with pita bread, crackers, or fresh vegetables.
Use as a dip for chips or crudités.
Spread on sandwiches or wraps.
Complements the savory and slightly spicy flavors.
Refreshing and doesn't overpower the hummus.
Discover the story behind this recipe
Hummus is a staple food in many Middle Eastern countries, often served as part of a mezze platter.
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