Soybean Hummus Dip
- 2 cups frozen shelled soybeans
- 8 ounces soft tofu, drained
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cumin
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1/2 cup lemon juice
Soybean Hummus Dip
Featured in the Honolulu Star-Bulletin on December 17, 2008.
Ingredients:
Directions:
- Place all ingredients in a food processor or blender; process until smooth.
Makes 3 cups.
*Adapted from a recipe by Ellie Krieger of the Food Network.
Approximate Nutrient Analysis per 2 Tablespoon serving:
45 calories, 3 g fat, 0 g saturated fat, 0 mg cholesterol, 50 mg sodium, 2 g carbohydrate, 1 g fiber, 0 g sugar, 2 g protein
