Prep 10 mins
Cook 0 mins
Discovering black soybeans (low in carbs, high in fiber) was been a major find for my lowcarb menus! This hummus is seriously tasty, lower-carb or not.
- 2 cloves garlic, minced
- 1 (15 ounce) can black soybeans, drained
- 2 tablespoons sour cream
- 2 tablespoons white onions or 2 tablespoons yellow onions, minced
- 3 tablespoons lemon juice
- 1 1⁄2 tablespoons tahini
- 1⁄2 teaspoon ground cumin
- 1 teaspoon cider vinegar
- 1⁄8 teaspoon cayenne, to taste
- 1 tablespoon olive oil
- 1⁄4 cup green onion, finely chopped,for garnish
- Combine all ingredients, except the green onions, in a food processor to create a thick puree.
- Garnish with green onions.
- Information on black soybeans available at the Eden Foods website, http://www.edenfoods.com. Black soybeans are good for those eating lowcarb because they are lower in carbohydrates and high in fiber.
Love this recipe - great creamy texture, and just the right amount of garlic and cumin! I used black soybeans I had cooked from dried, and since they had no added salt I needed to add 1/4 to 1/2 tsp at the end. I used full-fat greek yogurt instead of the sour cream, and was out of lemon juice so I used 2 tbsp rice vinegar and 1 tbsp water. It might be a little too much onion for my taste but I think a lot of people would like it this way.