Okara Hummus Recipes
OKARA HUMMUS
Since buying a Soy Toy soymilk maker about a year and a half ago, I have been an avid user of recipes that include okara, which is the by-product that is leftover from the soymilk making process. This recipe comes from the cookbook that was included with the Soy Toy. It's a delicious--and nutritious!--way to include more soy in your diet.
Provided by Veggie Girl NYC
Categories Lunch/Snacks
Time 15m
Yield 1 quart, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Saute the garlic cloves in olive oil until golden brown. (This eliminates the garlic "kick" that a lot of people find offensive, and the flavor of roasted garlic adds a warm taste to the hummus.).
- Add the chickpeas to a food processor or blender and blend until smooth.
- Add all of the other ingredients. Adjust the seasonings to taste.
- Serve with raw vegetable crudites, crackers, or toasted pita points.
Nutrition Facts : Calories 112, Fat 6.6, SaturatedFat 0.9, Sodium 137.1, Carbohydrate 11.1, Fiber 2.2, Protein 2.6
HUMMUS BI TAHINA (TURKISH HUMMUS)
We travel to Turkey every year in April for a holiday. This recipe is as close as we can get to the hummus we enjoy each year during our stay there.
Provided by - Carla -
Categories Spreads
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients (except those for garinsh) in a blender or food processor.
- Blend into a smooth, creamy paste.
- Taste and add more lemon juice or salt to suit your taste.
- It should be the creamy consistency of mashed potatoes.
- Thin with additional lemon juice, chick pea liquid or water if necessary.
- Scrape into an attractive looking bowl.
- Drizzle oil over the surface in a decorative pattern and sprinkle with ground chili pepper and freshly chopped parsley.
- Serve with wedges of pita bread and raw vegetables.
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- Dry roast the okara for about 5- minutes till it turns little dry and crunchy, color will turn a bit darker too. Just very little, not to over cook.
- Let it cool till room temperature. Add the okara once cooled, along with Tahini paste, garlic, cumin powder, salt and about 1 tsp of oil into a blending jar.
- Blend the mixture well. Open the jar and scrap off the sides, add about 2 tsp of oil and blend again. Repeat this step for about 2-3 times till a creamy yet thick paste is formed.
- Your hummus is ready, transfer it to a bowl or jar. Drizzle some oil on it and a pinch of red pepper powder (optional) and garnish with some fresh cilantro / mint/ coriander / parsley.
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