Soybean and Roasted Red Pepper Hummus

Crop of the Month series and back and this month it is all about soybeans! 

We grow soybeans on our farm because they are a great stable crop for our area. Soybeans allow us to maintain good weed control as well as are a pretty tolerant crop. We need a crop that can be seeded into wheat residue that has the potential to be wet and soybeans allow us to seed in a wide range of planting dates. I will go into more about why we plant soybeans as well as why soybeans are an important commodity in future posts. I also want to talk about the different kinds of soybeans grown across the nation. This month will bring a whole slought of fun soybean facts, stay tuned! 

So, soybeans… How do you incorporate them into your meals? Most people immediately think of tofu. I’m not a huge fan of tofu so I tend to enjoy soybeans in their whole state. Either green as edamame or dried and used in soups and stews. Soybeans are a great source of complete protein, what that essentially means is that they contain significant amounts of all the essential amino acids that must be provided to the human body. Soybeans can also produce twice as much protein per acre than any other vegetable or grain crop. 

I used shelled edamame to make this delicious and super easy hummus. Who knew hummus was so simple? Now I can save myself the extra dollars spent buying the pre-made stuff and make it at home. Feel free to experiment with adding things to this hummus. I happened to add some roasted red pepper and it added a little bit of spice and smokey flavor to the hummus. 

Soybean and Roasted Red Pepper Hummus

Print Recipe

simple and quick soybean (edamame) hummus

• Author: Prairie Californian
• Prep Time: 10
• Cook Time: 15
• Total Time: 25 minutes

Ingredients

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• 1/2 cup frozen shelled green soybeans (edamame)
• 1/4 cup roasted red pepper
• 1/4 cup tahini (sesame seed paste)
• 1/4 cup water
• 1/2 teaspoon lemon zest
• juice of 1 lemon
• 1 clove garlic, chopped
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon sweet paprika
• 1/4 teaspoon crushed red pepper
• salt and pepper to taste
• 2 – 3 tablespoons olive oil

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Instructions

1. Boil the soybeans in salted water for 4 to 5 minutes or microwave for 2 to 3 minutes. Drain and pour into food processor.
2. Add the roasted red pepper, tahini, water, lemon zest and juice, garlic, and spices. Puree until smooth, while pureeing slowly drizzle 2 – 3 tablespoons of olive oil into the food processor.
3. Transfer to bowl, drizzle a splash of olive oil and some paprika on top. Serve with bread, pita chips, or vegetables.

Nutrition

• Serving Size: 4