🇯🇵JP
You'll love this oil free & tahini-free, yet still fluffy soybean hummus made with tenderly cooked soybeans. Sprinkle with sansho (Japanese pepper) for a rich, aromatic flavor.
Soybean Hummus without Tahini & Oil
This soybean hummus is a much easier hummus to make than chickpea hummus. You don't even have to peel the soybeans. Just throw them in the blender, and in no time, you've got a fluffy and smooth texture.
It's so fluffy and smooth, you may find your bowl empty while you're tasting it...
This soybean hummus can be used in sandwiches or mixed with veggies(like shira-ae/白和) and served with rice.
I'd really love to know what your favorite way to enjoy it is!
All of the recipes on this blog are vegan and vegetarian, which makes it a good resource for anyone interested in a plant-based diet.
If you have time, please check out the other pages too🍵
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Ingredients for Soy Hummus
The ingredients are simple. They're simple ingredients, but the result is delicious!
- Cooked soybeans: You can cook your own soybeans by following the recipe here. If you're short on time, you can use store-bought options. But trust me, once you try boiling soybeans yourself, you'll be amazed at the difference. The aroma is less strong, and the hummus turns out great.
- Ground sesame: It adds a sweet and rich flavor to hummus.
- Soy sauce: You can use any soy sauce you like. I use organic soy sauce(amazon), which is made only from soybeans, wheat and salt. I use this brand because it is the only soy sauce with simple ingredients available in my neighbourhood.
- Miso: I used kome (rice) miso. If you use the miso in sweeter side, it will be delicious without any sugar. If the miso is on the salty side, you can add more sugar to balance it out.
- Sugar and salt: If you're not happy with the taste of just soy sauce and miso, you can always add sugar and salt to suit your taste.
- Sansho: This may come as a surprise, but sansho really goes well with this soybean hummus. I use ground berries from a milled one(amazon), not powdered sansho.
For exact amounts, please check the recipe card👇
Soybean Hummus vs Chickpea Hummus
As you probably know, soybeans have more fat and protein than chickpeas.
So soybean hummus works just as well without oil or sesame paste, unlike chickpea hummus. It's smooth and tasty!
If you've ever made hummus with chickpeas(our recipe is here), you know it's pretty hard to get a smooth paste just from chickpeas in a blender. So you add water, olive oil, and tahini, and the paste becomes smooth and flavorful.
Soybean hummus, on the other hand, can be made into a fluffy hummus in no time, partly because the soybean skin is thinner than the chickpea skin.
Peeling chickpeas takes a lot of time and effort, so soy hummus is a more convenient option. It's also easier to make with ingredients I usually have on hand at home. Without a doubt, chickpea hummus is one of my favorites for sure. The taste is different, so I choose the one that suits my mood and the ingredients I have available.
How to make "Soybean Hummus"
So let's start making it!
It really is done in a snap.
- Place ingredients in a bowl: Place all ingredients in a bowl.
- Blend: Blend with a hand blender until smooth.Taste and adjust the sugar and salt to taste, and give it a final stir with a sprinkle of sansho (Japanese pepper).
Tools
- bowl
- hand blender
How Long Does It Last?
Any leftovers should be refrigerated in a storage container and eaten within 2-3 days.
Questions
Hummus is a traditional Middle Eastern dish made from chickpeas that have been blended into a paste.
You can enjoy it on pita bread or as a dip for vegetables. The main ingredients are chickpeas, olive oil, tahini, garlic, and salt.
This recipe, on the other hand, uses soybeans instead of chickpeas to make soy hummus. We use miso or soy sauce to flavor it, since they're great with soybeans, instead of olive oil or sesame paste.
If you like this recipe or have already made it, we'd love to hear your thoughts in the COMMENTS 🐒. Also feel free to ask any questions or leave any requests!
Recipes Using Cooked Soybeans
Here are some vegan recipes that use cooked soybeans:
Recommended Recipes Using Chickpeas
A vegan recipe using cooked chickpeas:
💬Did you try this recipe? Let me know how it turned out in the comments— or mention #vegin_vegan_vegun or just tag us @veginveganvegun with your delicious creations!
Recipe Card
Soybean Hummus (oil & tahini free)
Equipment
- Bowl
- hand blender
Ingredients
- 150 g soybeans (cooked)
- 1 tablespoon ground sesame seeds
- 1 teaspoon Soy Sauce
- ½ teaspoon kome (rice) miso
Finishing
- 1 teaspoon sugar (adjust according to miso)
- salt (to taste)
- sansho (to taste)
Instructions
- Place ingredients in a bowl: Place all ingredients in a bowl except those for finishing.150 g soybeans1 tablespoon ground sesame seeds1 teaspoon Soy Sauce½ teaspoon kome (rice) miso
- Blend: Blend with a hand blender until smooth.
- Finish: Taste and adjust the sugar and salt to taste, and give it a final stir with a sprinkle of sansho (Japanese pepper).1 teaspoon sugarsaltsansho
So, how was the recipe for "Soybean Hummus"?
If you are looking for recipes using leftover cooked soybeans, be sure to check out our collection of soybean recipes.
If you also want to make chickpea hummus, our recipe is a great option. It is simple, with no tahini lemon juice, plus less oil.
I hope you would enjoy them all 🕊
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