Soybean Hummus: Daizu Hamosu

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Ms Shimbo experimented with using tofu to make a dip similar to hummus. But giving tofu a whirl in a food-processor made it unpleasantly smooth and slimy. Shira-ae, a Japanese tofu dressing has some similarity with hummus but it is light, fluffy and a little sweet. Using soybeans is a very clever way to make a Japanese hummus—I made daizu Hamosu last March when J. was working in Iowa and I was surviving on snack foods. This is realatively healthy snack food. And it’s easy to make, and tastes even better the next day. J. and our daughter cooked mussels and pasta while we dined on this great appetizer!
Soybean Hummus Daizu Hamosu about 1 cup hummus page 175
½ cup dried soybeans 3 Tablespoons Japanese sesame paste, preferably, or tahini 1/4 cup olive oil 1 clove garlic, crushed Juice of 1 lemon, fresh-squeezed 1 ½ teaspoons salt 1 teaspoon sugar Cayenne and ground cumin to taste
Soak the soybeans in cold water overnight. If you forget to start them the night before, put the soybeans into a pot and cover with water. Bring the water to a boil, and let the beans soak for an hour. Put the drained soybeans into a large pot, and cover them with fresh water by 4 inches. Cook the beans over medium-low heat until they are tender, 1 to 1 ½ hours. Drain the beans, and discard the cooking water. In a food processor or blender, blend the soybeans and all the rest of the ingredients and ¼ cup warm water into a creamy paste. Serve the hummus with rice crackers or other crackers, or with vegetable sticks.

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