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. IMG_5554_2

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.