A delicious vegan and gluten-free side dish packed with protein and fibre, this hummus is made from a purée of garbanzos and green soybeans.
First, take equal portions of cooked and cooled chick peas and edamame. Caned or frozen are the easiest to make use of.
Add to a powerful blender and grind on low with water, olive oil, lemon juice, salt and seasonings (garlic, onion powder, etc) until well mixed. Then, ultra puree the mix until smooth. A similar result can be achieved with a food processor, but lower powered blenders (less than 1kw) will probably require adding more water to the mix.
Garnish with olive oil, a few whole beans and paprika. Serve with tortilla chips or fresh vegetables.
