Description
Learn how to make a delicious and easy low glycemic soybean and tofu hummus recipe with tahini. Enjoy the divine Mediterranean flavours of sun-dried tomatoes and dried basil.
Prep time doesn’t count cooking the soybeans.
Ingredients
Scale
- 240g (8.5oz) cooked soybeans (or other beans or chickpeas)
- 43g (1.5oz) sun dried tomatoes (soak in water)
- 150g (5.3oz) hard tofu
- 1 tbsp. dried basil
- 1 tbsp. oregano
- 1–2 tbsps. tamari
- 2 tbsps. apple cider vinegar or lemon juice
- 2 tbsps. date syrup (optional)
- 50g (1.8oz) tahini
- 4 tbsps. (20g, 0.7oz) nutritional yeast
- 3 fresh garlic cloves
- 150g (5.3oz) water
Instructions
- Start with soaking sun-dried tomatoes until they’re soft and juicy. To accelerate the process, use hot water. Rinse and drain.
- Next, add all the ingredients into a food processor and blend until you have a homogeneous mixture. Add water if necessary. Process again, and voila, here you have hearty and nutritious hummus.
Notes
Feel free to use other beans or chickpeas instead of soybeans. In my opinion, chickpeas or white beans would suit the best.
Date paste is optional but it nicely balances the tastes.
- Prep Time: 15 minutes
- Category: Snacks
- Method: Food processor
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 208.5 kcal
- Sugar: 9g
- Sodium: 141.1mg
- Fat: 9.95g
- Saturated Fat: 1.4g
- Carbohydrates: 17.6g
- Fiber: 5.7g
- Protein: 16.05g
