Yu Lai Hummus

A little background to this recipe... Well we had an "Asian Pacific Heritage Month Celebration" for work and I was asked to come up with a dish for the contest.  So... I "Asian-ed" up the hummus concept ... oh and the name was inspired to subliminally persuade the judges. =0) 

As I "eyeball" my portions and adjust to taste, the following are approximate measures.  Feel free to adjust quantities and/or ingredients to suit your palate.

Equipment wise, you'll need a food processor or blender

Ingredient wise you'll need the following...

Group 1
2 cup soy beans (soaked overnight w/1" piece of kombu, next day: cooked until tender or frozen organic soybeans - prepare according to package)
2 tsp garlic
1/4 small onion

Group 2
1/8 cup vinegar
1/4 cup sesame oil
1/4 cup miso
1/4 cup Vegenaise
1/8 cup tahini
1/2 tsp salt

Group 3
2 tsp crushed red pepper
1/8 cup chopped, green onions
1 tbs black sesame seeds

Optional garnishes: green onions, parsley, lemon zest or black sesame seeds to sprinkle on top.  Be creative.  If you like add them all!

Process/blend in the 1st group until well chopped...process/blend in the 2nd group until well mixed ... time for group 3 also, until well mixed.

Serve as a dip for crackers, chips, veggie sticks, spread for sandwich, wraps etc.

Let us know if you try it or your own variation.  We'll be sure to credit you.  Send in a pic too.


Carissa said...

Nice idea! I love sesame oil in hummus. It gives it a little extra something I think :)

Dave @GodsDreamsForMe said...

Thanks! I like adding sesame oil to a lot of things as well. The white miso also added some interesting sweetness.

btw, I recently decided to make this at the last moment (4th of July) and used a can of organic soy beans (drained).

Jeri@GodsDreamsForMe said...

You both are making me hungry again :D It was so ono.