Soybean Hummus Dip

Featured in the Honolulu Star-Bulletin on December 17, 2008.

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Ingredients:

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

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

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