I wanted low-carb hummus recipe with a bit more structure than ones I’ve done using chard or avocado. I figured black soy beans could do the job, similar to how I used them to make refried beans. The colour isn’t a match, but the consistency was right and all the other elements have it the right flavour.
Vegan Keto Black Soybean Hummus
Ingredients:
- One 14 oz. can of black soy beans, drained and rinsed
- ¼ teaspoon smoked paprika
- 1 large clove garlic, minced
- ½ teaspoon ground cumin
- 2 tablespoons tahini
- ½ teaspoon fine sea salt, to taste (or more to taste)
- ½ teaspoon freshly ground black pepper
- 3 tablespoons lemon juice, freshly squeezed
- 2-3 tablespoons extra virgin olive oil, plus more for drizzling
- Toaster sesame seeds, chopped fresh parsley, and smoked paprika. (*Optional for garnish.)
Directions:
Combine all ingredients except for the olive oil in a small food processor or high-powered blender. Blend until smooth, pushing the mixture down the sides using a spatula.
Drizzle in the olive oil until you achieve your desired consistency. Serve with a drizzle of olive oil on top desired garnishes.
Did you make this vegan keto black soy bean hummus recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
