We’re finally getting back on the low carb bus again. We were doing fine last year until our sweet pug Maggie passed away and I hit depression quite hard. Craving comfort foods and anything carb’y. Then we just recently took a trip to Hawaii and everything there is sweet and packed with carbs. I’ve never been so happy to get back to eating meat and veg. This black soybean hummus hits the spot.
For those that love hummus, black soybean hummus is pretty darn close to the original chickpea version. Packed with flavour, has the right texture, and served with low carb crackers (store bought or homemade almond crackers work great), it makes for the perfect snack or served with a salad, a tasty lunch. Even being a low carb dish, I would have zero hesitations serving this as a dip to any hummus-loving company.
Just a reminder that black soybeans are very very low in carbs. We’re talking around 2 carbs a CAN. If you don’t care about keeping it low carb, I don’t see why the below recipe wouldn’t work with chickpeas.
Black Soybean Hummus
- 1 can Eden'sBlack Soy Beans drained, but set aside the juice
- 1 teaspoon sambal oelek hot sauce
- 2 teaspoons heaping minced garlic
- 1/2 teaspoon ground cumin
- 2 tablespoons tahini
- 1/2 teaspoon salt to start, add to taste
- 1/2 teaspoon ground black pepper
- 2 1/2 tablespoons lemon juice
- 3 teaspoons black soybean juice
- 2 teaspoons olive oil drizzled in at end
- Combine all ingredients except for the black soybean juice and olive oil in a small food processor.
- I drizzled in the juice and olive oil until I got a desired consistency.
- Serve with a drizzle of olive oil on top and olives.