|Black Soybean Hummus|
Mince the garlic in a food processor. Add the black soybeans and the minimum amounts of the remaining ingredients. Process to a fairly smooth paste, scraping down the sides of the work bowl as needed. Taste and blend in more of any ingredients required to give a smooth consistency and to suit your taste.
Makes about 1 1/4 cups.
Serve the hummus in a small bowl, garnished with a sprinkling of sweet paprika and a scattering of oil-cured olives. Set a basket of pita triangles on the side.
I often double the recipe so I can make a lunch of hummus and thick strips of roasted red pepper stuffed into a pita pocket.
From: The New Soy Cookbook, Lorna Sass
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