This means snack food must be close at hand.

A little prior planning can take appetizers to the next level.

Want a high-fiber snack that has no cholesterol and is full of protein?

Southern Soy® Hummus is extra fluffy and light with a great rich flavor.

Make several dishes and serve with different toppings, from sweet to savory.

Throw in fresh veggies and a few pita chips for a winning combination.

Prep Time: 1 hour

Yield: 2 cups

Servings: 8 (4 Tablespoons per serving)

Ingredients:

2 cups over-cooked Southern Soy® or Soylicious® yellow soybeans (either variety will work great)
½ teaspoon of baking soda
¼ cup lemon juice
2-3 medium-to-large cloves of garlic - chopped
½ teaspoon fine sea salt
½-1 cup of tahini (make your own or buy at the store)
2-4 tablespoons ice water
½ teaspoon of ground cumin
2 tablespoons of olive oil and a little more to drizzle for garnish

Directions:

Getting Ready:

Cook soybeans with baking soda in an Instant Pot or on the stove top until very mushy/over-cooked/falling apart (see directions on the B&B website under Cooking Techniques).

I usually pre-cook and freeze my soybeans, but you can cook the day of or the day before and refrigerate until ready to make your hummus.

Directions:

Before you start, make the tahini in a small processor. (See B&B May 2021 tahini recipe). You can also purchase tahini to use in this recipe. Both are tasty!

STEP 1:

Place cooked soybeans in a pot of hot water on the stove and bring to a boil. Stir, reduce heat to low and let set on the stove until ready to use. This is an important step. It is the trick to an extra smooth and fluffy hummus!

STEP 2:

In a small processer (mine is 3 cups) combine the lemon juice, garlic, and salt. Process several minutes, until the garlic is very finely chopped.
Let the lemon juice/garlic/salt mixture rest for 15 minutes to allow the flavors to blend.
You may want to pour the mixture into a larger processor or blender to let the lemon juice/garlic/salt mixture rest if you started with a small processer.

STEP 3: Mix it up! It’s the little things that count.

Add tahini to the lemon mixture and blend until thick and a creamy light yellow. Stop the processor to scrap the sides as needed during processing.
While running the food processor, drizzle in 2 tablespoons of ice water.
Scrape down the sides of the processor and blend until the mixture is ultra-smooth, pale, and creamy. (NOTE: if your tahini was extra-thick you might need to add 1-2 tablespoons more ice water)

STEP 4: Here comes the protein! Strain & mix in the beans.

Strain the soybeans and rinse with cool water.
Add half the drained, overcooked soybeans to the food processer.
Add half the cumin, top with the remainder of the soybeans, and cumin.
While blending, gradually drizzle the olive oil into the processor.
While blending, stop the processor and scrap down the sides as needed.
Blend for up to 5 minutes until the mixture is a very creamy texture.
Taste and adjust for flavor. You can add a little more salt, lemon juice, or a little cayenne if you want a little spice in your hummus.
Scrape the hummus into a zip lock bag or storage container with a tightly sealed lid and refrigerate until ready to use.

Serving Suggestions: Make it your own! ENJOY!

Create hummus shooters with veggies for a fun easy-to-serve option for large groups.
When serving in a dish, use a spoon to create little swooshes on top (like a meringue on a pie).
Drizzle with a tiny amount of olive oil and sprinkle with chopped roasted garlic, whole soybeans, chopped fresh parsley or basil, ground paprika, or even a mild chili sauce.
Serve with chopped fresh vegetables (carrots, turnips, celery, etc.).
Serve with pita chips.

Fresh hummus made with vegetable soybeans and lemon juice keeps well covered in an air-tight container for up to two weeks in a refrigerator.

June Recipe of the Month: Southern Soy® Hummus