Trust me. There’s more to soybeans than tofu. One of my favourite ways to use beans – any beans – is into a dip or spread. Have you tried soybeans before? Try them when you whip up your next homemade salad dressing. I’ve also been known to toss a few soybeans into my smoothies for kicks.
I have been known to be a snacker. I like to crunch on something while I am watching a movie or just chilling with a good book. I take a basic hummus recipe and sub chickpeas for soybeans. It’s that simple.
This soybean-base dip is amazing. You can use it as a dip for your veggies or chips or as a spread for your wrap. So creamy. So good. So versatile. You can play with the ingredients and come up with your own take on it. Trust me, once you start making your own dips, you’ll never buy any at the store again.
Spicy Soybean Dip
WHAT YOU NEED:
- Vitamix or food processor
- Measuring cups
- Measuring spoons
INGREDIENTS:
- Two cups of soybeans
- 1/3 of olives
- One teaspoon of tahini
- 1/4 cup of olive juice
- A burst of lemon juice
- One or 2 garlic cloves
Instructions:
- Blend away.
- Add a bit of water to get the blades moving. Add more water if you want a thinner version.
- Refrigerate.