soybean_hummus_with_jalapenos.html (5738B)
- <!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — soybean hummus with jalapenos</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>soybean hummus with jalapenos</h1><h2>3 servings — 5 minutes</h2><img src='../media/recipes/soybean_hummus_with_jalapenos.jpg'/><div class='col2'><p>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.</p><p><b class='head'>Recommendations:</b></p><p><b>Acid:</b> We sometimes add lime, or apple cider vinegar if we don't have access to lemon. Doing this doesn't alter the flavor.</p><p><b>Soybeans</b>: It is possible to make hummus with any bean, but the taste and texture will differ. We 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.</p><p><b>Miso:</b> We 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.</p><p><b>Toppings:</b> 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.</p><p><b>Garlic:</b> 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.</p></div><dl class='ingredients'><h3>hummus</h3><dt><a href='soy_beans.html'><img src='../media/ingredients/soy_beans.png'/><b>soy beans</b></a><u>150 g, dry</u></dt><dt><a href='tahini.html'><img src='../media/ingredients/tahini.png'/><b>tahini</b></a><u>45 ml</u></dt><dt><a href='lemon.html'><img src='../media/ingredients/lemon.png'/><b>lemon</b></a><u>1/2, juiced</u></dt><dt><a href='white_miso.html'><img src='../media/ingredients/white_miso.png'/><b>white miso</b></a><u>15 ml</u></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b></a><u>15 ml</u></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b></a><u>4 cloves</u></dt><dt><a href='jalapeno_peppers.html'><img src='../media/ingredients/jalapeno_peppers.png'/><b>jalapeno peppers</b></a><u>2</u></dt><dt><a href='black_pepper.html'><img src='../media/ingredients/black_pepper.png'/><b>black pepper</b></a><u>5 g</u></dt></dl><ul class='instructions'><li>Soak <i>150 g</i> of <a href='soybeans.html'>dry soybeans</a> (yields 300 g cooked beans) <u>overnight</u>, or for a minimum of <u>8 h</u>. Then, cook in a pressure cooker for <u>15 minutes</u>. Strain beans, rinse and transfer to a bowl.</li><li>In this bowl, puree the <a href='soybeans.html'>cooked soybeans</a> with <i>45 ml (3 tbsp)</i> <a href='tahini.html'>tahini</a>, the juice of <i>1/2</i> a <a href='lemon.html'>lemon</a>, <i>15 ml (1 tbsp)</i> of <a href='white_miso.html'>white miso</a> and <i>30 ml (2-3 tbsp)</i> of <a href='water.html'>water</a>. I used a potato masher, but any blending tool will do.</li><li>Bring a pan to medium heat, add <i>15 ml (1 tbsp)</i> of <a href='olive_oil.html'>olive oil</a>, then add <i>4 cloves</i> of <a href='garlic.html'>chopped garlic</a>. Pan-fry for <u>2-3 minutes</u>, then add <i>2 chopped</i> <a href='jalapeno_peppers.html'>jalapeno peppers</a> and continue to pan-fry for an additional <u>5 minutes</u> or until well-cooked. Add mixture overtop of soybean hummus, and season with black pepper.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2022 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>