Slowly, day by day, I’m getting one step closer to turning into a cucumber. Make that a cucumber who’s getting married to a bottle of vinegar. Sometimes the onions walk in, and the tears of joy cry down on this union. I’m just waiting for the tomato to make it official.
Ok, enough cheesiness. But I have been eating a ton and ton of cucumbers, and reaching for for protein-packed dishes to pair with them. Hummus, for its simplicity, forever remains one of my go-tos.
This particular hummus differs from your classic chickpea version by using black soybeans, a high-protein legume that tastes kind of like black beans. The results paired superb with guacamole and salsa, and you could even swap the basil with cilantro if that’s calling you.
Basil and Black Soybean Hummus
- August 2, 2014
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Ingredients
- 2 cloves garlic
- 15 oz. black soybeans, drained and liquid reserved
- 2 Tbsp. minced onion
- Scant 1/4 cup lemon juice
- 2 Tbsp. organic roasted tahini (sesame butter)
- 3 Tbsp. basil (could use cilantro, too)
- 1 tsp. cumin
- 1 tsp. brown rice vinegar
- 1/4 tsp. cayenne, or to taste
- 1/2 tsp. salt
- 1 Tbsp. extra virgin olive oil
- 1/4 cup scallions, finely chopped for garnish
Directions
- Step 1
- Pulse garlic in food processor. Add remaining ingredients, except the scallions, in a food processor, adding about 3 Tbsp. of the reserved bean liquid until it reaches desired consistency. Puree until smooth.
- Step 2
- Garnish with scallions. Serve with pita, chips, and/or crudités, or spread generously on a sandwich with cucumbers and/or tomatoes.
