Black Soybean Hummus

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Black Soybean Hummus

 

1 clove garlic, peeled

1 1/2 cups cooked black soybeans or 1 15 oz. can organic black soybeans,

drained, reserve liquid

2 to 4 tablespoons freshly squeezed lemon juice

2 to 3 tablespoons soybean cooking or canning liquid or water

1 1/2 tablespoons tahini

1/2 to 3/4 teaspoon salt

1/2 teaspoon harissa or 1/8 to 1/2 teaspoon ground cayenne pepper

sweet paprika and oil-cured olives, for garnish

 

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.

Makes about 1 1/4 cups.

Serve the hummus in a small bowl, garnished with a sprinkling of sweet paprika

and a scattering of oil-cured olives. Set a basket of pita triangles on the

side.