soybean hummus with jalapenos

3 servings — 5 minutes

While in Japan, we didn't have access to chickpeas and so we started to make hummus with soybeans. The result is amazing, and both of us now prefer this version. Soybeans have a rich, creamy texture, and a neutral flavor.


Acid: I sometimes add lime, or apple cider vinegar if I don't have access to lemon. Doing this doesn't alter the flavor.

Soybeans: It is possible to make hummus with any bean, but the taste and texture will differ. I have a preference for chickpeas and red lentils. If using chickpeas, if you want a very smooth hummus take the skins off prior to blending.

Miso: I used a miso (米こうじみそ) that is characterized by the mellow sweetness of the rice. Using a darker variety would overwhelm the dish. If sensitive to soy, try and find chickpea miso.

Toppings: Jalapeno peppers add kick, it makes this dish rather spicy and can be omitted. If you're not a fan of spicy, try adding roasted red peppers instead.

Garlic: We like to put raw nira (Japanese garlic chives) as a topping, or instead of garlic. Nira is very mild, and pairs well with soybeans.


soy beans 150 g, dry
tahini 45 ml
lemon 1/2, juiced
white miso 15 ml
olive oil 15 ml
garlic 4 cloves
jalapeno peppers 2
black pepper 5 g