Pink Soybean Hummus Dip – Vegan

If you’ve ever bought dried soybeans, you’d know that rehydrating them and cooking them is a very long process! I made much more than I needed because of this and decided to make a hummus style dip with the leftovers. I love this because not only does it taste amazing, it is high in protein and VERY easy once the soybeans are prepped and is also so pink and pretty! Most shop bought hummus contain unnecessary oil, extra salt and preservatives. Making your own is not only much more economical, but it is so much better for you and you know exactly what is going into it!  I served this with a few of my lunches and dinners (pics below!), but it was also great for just dipping with carrots for a healthy snack.

Serves: 450ml tub



  • 250g soybeans (I know these are hard to find – if you don’t have any use another white bean alternative e.g. butterbeans or chickpeas
  • 2 beetroots & 2 tbsp of beetroot juice from the packet
  • 1/2 lemon, juiced
  • 1 tsp chopped garlic
  • 2 tbsp tahini
  • 4 tbsp water OR juice from the tin of the beans you have used
  • Salt to taste


  1. Add all ingredients to a blender
  2. Blitz until it is a dip like consistency – taste test and add any extra salt/lemon/water
  3. Spoon into a tub and enjoy!

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