Because 2 days is never enough.

I made this dish once before when Jess and Karl were over for dinner, but the consistency was a bit off so I knew I’d have to give it another try at some point. This time I used a can of Westbrae organic soybeans since I had one lying around (and since I had no other form of soybeans in the kitchen). The taste was fine, but the color was more on the brown side, like chickpea hummus, than on the green side like soybean hummus made from fresh beans. I served it with crostini (also known as baguette slices drizzled in olive oil and broiled for a few minutes in the oven), but it would definitely go well with sesame or rice crackers.

Soybean Hummus

3 large cloves garlic
1 1/2 cups cooked soybeans
2 tablespoons tahini
1 tablespoon olive oil
juice from half a lemon
salt to taste
2 tablespoons water or vegetable broth

1. Broil garlic cloves for 5 to 10 minutes in the oven, or until they just begin to brown and can be pierced easily with a fork.
2. In a food processor, combine garlic, soybeans, tahini, olive oil, lemon juice and parsley. Blend until smooth, adding salt to taste and water or broth to reach desired consistency.