white soybean hummus

one of my absolute favorite snacks is veggies and hummus, and trust me when i say i don't discriminate on flavor. roasted red pepper. garlic. sun-dried tomato. considering the fact that the nearest trader joe's is some thousand-plus miles away, andy and i figured we best be learning how to make our own.

after researching ingredients and recipes of every kind - chick pea, black bean, the list goes on - i decided to embark on this inaugural hummus-making adventure using white soybeans.

i was pleasantly surprised at how simple and delicious this hummus was. safe to say i will definitely be making it again. and again. and again.

white soybean hummus

you'll need...

2 cups of dried white soybeans, soaked overnight then cooked until soft*

2 tablespoons plus 2 teaspoons olive oil

3 tablespoons tahini

2 cloves garlic

5-6 tablespoons fresh-squeezed lemon juice

1/2 cup water

then you'll have to...

place all ingredients except water in food processor or blender. if needed, slowly add water until hummus reaches desired consistency. drizzle additional olive over top and serve immediately or scoop into air-tight container and refrigerate. may be kept in refrigerator for 4-5 days - if it lasts that long!

*canned beans will absolutely work. i like to make things exponentially more difficult and time-consuming for myself.