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Writer's pictureEco-Logic Resort

Hummus from Okara (soy bean mass)


After you have made soy milk, you have the soy bean mass (aka Okara) to use in amazing vegan dishes. You will find a couple on this site, like the Soi Yummie balls and the patties.

Okara can also be used to make a delightful hummus! Served with our homemade flat bread or raw veggies it makes an amazing snack and a wonderful appetizer.



 

OKARA HUMMUS

Prep time: 10 minutes Cook time: 5 minutes Total time: 15 minutes - Makes: ca. 1 cups


INGREDIENTS

  • 1 cups Okara

  • 2 teaspoons of tahini

  • 1 a 2 teaspoons of lime juice

  • 1/4 teaspoon fresh garlic

  • 1/4 teaspoon cumin powder

  • Pepper to taste

  • a pinch of chili powder

  • 1 teaspoon of salty soy sauce

  • 1/2 cup of vegetable oil

EQUIPMENT

  • Blender

  • Skillet

  • Measuring cups

  • Serving bowls

PREPARATION

  • Make soy milk

  • Take the okara and dry roast the okara for about 5- minutes till it turns little dry and crunchy and a little bit darker

  • Set the okara aside and let it cool down

  • Make the tahini

  • Squeeze the lime

  • Mince the garlic

METHOD

  • Add the okara, the tahini, garlic, cumin powder, lime juice, pepper, chili powder and soy sauce in the blender.

  • Add 1 teaspoon of oil

  • Blend

  • Add about 2 teaspoons of oil and blend again.

  • Repeat this 2-3 times until you have a creamy, thick paste in the blender

  • Taste the hummus and add more flavor as desired if needed

  • Serve your hummus in a bowl, drizzled with some oil, a bit of chili powder and some fresh mint or coriander. Served with flat bread and raw veggies.


Store the hummus in an airthight container up to 2 weeks in the refrigerator.


 

This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND.


Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley!


A MEAL WITH A VIEW.


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