Learn how to make a delicious and easy low glycemic soybean and tofu hummus recipe with tahini. Enjoy the divine Mediterranean flavours of sun-dried tomatoes and dried basil. You’ll need 10 ingredients (not counting water and an optional ingredient) and a food processor to make this creamy homemade hummus.
What I love about this recipe:
- Delicious and creamy high protein vegan hummus.
- Perfect for batch cooking.
- Quick and easy low glycemic snack.
My soybean and tofu hummus recipe with tahini and sun-dried tomatoes is vegan and plant-based, gluten-free and grain-free, nut-free and peanut-free, oil-free, and low glycemic.
How to Make Soybean and Tofu Hummus Recipe With Sun-Dried Tomatoes
It’s extremely easy to make this homemade soybean and tofu hummus recipe – you simply gather all the ingredients, throw them into your food processor and you’re done!
Soaked and cooked mature soybeans are one of the the main ingredient in this hummus recipe. Why I like soybeans is because they make a hearty and filling main component without the need to use any oil or nut or seed butter.
Sun-dried tomatoes give this hummus the needed kick – the strong flavour as well as some saltiness.
Lemon juice or apple cider vinegar is a must in any hummus recipe – it’s simply not the same without the pungent sour taste.
And finally, let’s spice it up with fresh garlic, dried basil, oregano, and nutritional yeast.
Next, if you feel that the hummus needs more saltiness, add Himalayan salt or tamari to taste.
Optionally, to balance out the tastes, add something sweet such as date paste or maple syrup.
It’s really very simple and easy to make this soybean and tofu hummus recipe with tahini, if you have cooked soybeans ready.
In case you don’t, you need to think ahead – soak and then cook your dry mature soybeans.
For detailed instructions, go to How to Cook Soybeans at Home.
Before you start making the recipe, soak the dried tomato halves in water until they double in size. If you want to make it quicker, soak them in hot water. Discard the soaking water and rinse the tomatoes under clean water to get rid of excess salt.
When you have your cooked soybeans and soaked tomatoes, throw all the ingredients into a food processor and process until you have a creamy hummus. You will need to scrape down the sides along the way.
How to Serve Soybean and Tofu Hummus
There are a couple of ways you can eat this high protein tofu hummus:
- Spread it on crackers or slices of bread. For example, my buckwheat crackers, whole spelt sourdough bread, or fermented buckwheat bread.
- Add it into your salad bowls or Buddha bowls.
- Thin the hummus a little bit by adding some water and use as a dipping sauce.
- Feel free to thin the hummus even more and use as an oil-free salad dressing.
- Finally, use it as a low glycemic filling in my Savoury Rolls’ recipe.
How to Store
Transfer any leftovers into an airtight container or a jar and keep it in the fridge for up to a week.
More homemade hummus recipe ideas:
- Black Bean Hummus
- Chickpea Hummus with Potatoes and Bell Pepper
- Beet and Red Bean Hummus
- Soybean Hummus Without Tahini
Should you be a visual person, watch the below video on how to make this tofu hummus:
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Tofu Hummus with Soybeans [Low Glycemic]
- Author: Nele Liivlaid
- Total Time: 15 minutes
- Yield: 5-6 portions
- Diet: Vegan
Learn how to make a delicious and easy low glycemic soybean and tofu hummus recipe with tahini. Enjoy the divine Mediterranean flavours of sun-dried tomatoes and dried basil.
Prep time doesn’t count cooking the soybeans.
- 240g (8.5oz) cooked soybeans (or other beans or chickpeas)
- 43g (1.5oz) sun dried tomatoes (soak in water)
- 150g (5.3oz) hard tofu
- 1 tbsp. dried basil
- 1 tbsp. oregano
- 1–2 tbsps. tamari
- 2 tbsps. apple cider vinegar or lemon juice
- 2 tbsps. date syrup (optional)
- 50g (1.8oz) tahini
- 4 tbsps. (20g, 0.7oz) nutritional yeast
- 3 fresh garlic cloves
- 150g (5.3oz) water
- Start with soaking sun-dried tomatoes until they’re soft and juicy. To accelerate the process, use hot water. Rinse and drain.
- Next, add all the ingredients into a food processor and blend until you have a homogeneous mixture. Add water if necessary. Process again, and voila, here you have hearty and nutritious hummus.
Feel free to use other beans or chickpeas instead of soybeans. In my opinion, chickpeas or white beans would suit the best.
Date paste is optional but it nicely balances the tastes.
- Prep Time: 15 minutes
- Category: Snacks
- Method: Food processor
- Serving Size: 1/6 of the recipe
- Calories: 208.5 kcal
- Sugar: 9g
- Sodium: 141.1mg
- Fat: 9.95g
- Saturated Fat: 1.4g
- Carbohydrates: 17.6g
- Fiber: 5.7g
- Protein: 16.05g
Keywords: hummus, soybeans, tofu
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