Do not toss out the leftover soy pulp after making soymilk, - instead, use it to make our creamy, zesty okara hummus style dip!
It is a tasty twist on the classic favorite hummus, blending traditional flavors with a creative touch.
This recipe uses okara, a soybean byproduct, to create a delicious and nutritious dip that you will love.
If you love making soy milk and are looking for more easy recipes like this that use okara! Try our okara mitarashi mochi for a chewy, sweet, and savory treat.
Enjoy the soft and yummy okara bread or indulge in the moist and citrusy gluten-free dairy-free orange cake made with okara.
And do not miss out on our savory and delicious spring onion okara pancakes or browse all our okara recipes for more delicious recipes.
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Why You Will Love This Recipe
You will love this okara hummus recipe because:
- Making okara hummus helps avoid throwing away soy milk pulp, which reduces food waste. It is a way to be more eco-friendly in your kitchen.
- Okara-style hummus is fast and easy to prepare - takes less than 5 minutes to make.
- You can customize this hummus recipe to your taste by adding different flavors like garlic, lemon, or spices. This means you can make it just how you like it.
- Okara hummus works for lots of different diets, like vegan, dairy-free, with just a few substitutions - see our ingredients list.
- It is naturally gluten free.
- Homemade hummus can save you money compared to buying it from the store.
- You don't require any fancy equipment, such as a food processor, to whip up this dip.
Cost to Make
Estimated cost = $1.60 or $0.40 a serve
What Is Okara Hummus?
Okara hummus is a nutritious and flavorful dip or spread made from okara, which is a byproduct of soy milk production.
Similar in texture to traditional hummus, okara hummus incorporates cooked and mashed okara beans blended with ingredients such as tahini, olive oil, lemon juice, garlic, and spices.
It offers a creamy consistency and a rich, nutty flavor profile, making it a delicious and protein-rich alternative to conventional hummus.
What is Okara?
Okara is the leftover pulp from making soy milk or tofu, known as a Japanese term.
It is packed with fiber, calcium, protein, and other minerals, making it a healthy ingredient for various dishes.
While fresh okara is commonly found in Japan, Korea, and China, it is not as easily available elsewhere unless you make soy milk or tofu at home.
If you are curious about using okara, check out our helpful article on "What To Do With Soya Bean Pulp," where we discuss how to cook, store, dry, and even turn it into a powder.
For more insights into okara, you can also read our post "What Is Okara?"
Can You Eat Uncooked Okara?
To know if okara is safe to eat, it is important to know where it comes from: if it was made from cooked or uncooked soybeans.
You can figure this out by understanding how it was used when making soy milk.
There are two methods of making soymilk:
- One method is to grind soaked uncooked beans, squeeze the milk from the pulp, then heat the pulp free milk for safety. The raw okara from this method requires cooking for dishes like salads but can be used in recipes that involve cooking, to ensure safety.
- The other method is to cook soaked beans in water, then grind and extract the milk from the pulp. Okara from this method is already cooked and safe for use, especially in cold dishes.
If there is any uncertainty about how it was made, it is best to cook the okara to ensure safety.
If you are using powdered okara, it has already been cooked and is safe to use in cooking.
Can I Make This Recipe With Okara Powder?
Yes, you can absolutely use okara powder to make this recipe. In the recipe card below, We have included measurements for both okara powder and fresh okara.
The amounts are based on the okara powder we use, which has a ratio of one part okara powder to four parts water to make 100 grams (equivalent to 3.53 ounces) - that is approximately 20 grams (about 0.71 ounces) of okara powder and 80 grams (around 2.82 ounces) of water.
Remember, powdered okara has a finer texture, so the dish may turn out a bit differently compared to using fresh okara.
Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
Okara, is what is left after making soy milk. It is full of protein and fiber, giving the hummus a special texture and nutty taste. It takes the place of the usual chickpeas in this dip.
Natural flavor yogurt adds creaminess and a slight tanginess to the hummus, enhancing its overall texture and taste. Use plant-based yogurt to make this vegan or dairy-free.
White miso paste is made from fermented soybeans and adds a deep, savory flavor to the hummus, which goes well with the nutty taste of the okara. Just be careful not to add too much because it is salty.
Olive oil gives richness and smoothness to the hummus, while also providing healthy fats that give it a luscious mouthfeel.
Parmesan cheese gives this a subtle cheesy flavor and enhances the umami taste of the hummus, making it more satisfying and flavorful.
Swap the parmesan with nutritional yeast for a vegan or dairy free option.
Tahini (sesame paste), made from ground sesame seeds, adds a rich nutty flavor and creamy texture to the hummus.
Garlic gives a pungent flavor and aromatic depth to the hummus, adding a delicious kick that complements the other ingredients.
Lemon juice adds a refreshing citrusy tang to the hummus, that balances out the richness of the other ingredients.
Instructions
To make this easy okara hummus, first, you will need to cook the okara if it is raw or overly wet to remove some of the excess moisture - see the recipe card below for instructions.
Next, mix the miso paste with a bit of yogurt until it is smooth without any lumps.
Then, add all the other ingredients and stir in lemon juice to taste. Keep mixing until it is smooth. Taste for seasoning and adjust if needed with a little more white miso paste or salt.
And that is it – the okara hummus is ready. Pop it in the fridge for at least an hour or overnight so the flavors get even better, then dig in and enjoy!
Recipe Tips
- Cook the okara if it is raw or too wet, before using it in the recipe. Cooking not only makes raw okara safe to eat but also helps to remove excess moisture, especially if the okara is overly wet.
- Start by mixing the miso paste with some yogurt until it is smooth. This helps avoid any lumps or salty bits of miso in the dip.
- Adjust the amount of lemon juice to your taste. Start with a little and add more gradually until you achieve the desired level of tanginess.
- For optimal flavor, refrigerate the hummus for at least 1 hour or overnight before serving. This allows the flavors to meld together and improves the overall taste.
- Store the okara hummus in a covered container in the refrigerator. It can last for several days, allowing you to enjoy it as a snack or spread whenever you like.
- Feel free to customize the recipe by adding your favorite herbs or spices for extra flavor. Get creative and make it your own!
Serving Size
This recipe makes about 1 cup of okara hummus and serves 4, a serving size is about ¼ cup.
Calories Per Serve
There are about 120 calories in a serving.
Serving Suggestions
Here are some ways you can use okara hummus
- Serve okara hummus with a variety of fresh vegetables like carrots, cucumbers, bell peppers, and cherry tomatoes for a healthy and colorful snack.
- Spread it on whole-grain toast or crackers for a delicious and satisfying breakfast or snack option.
- Use it as a spread in wraps or fresh bread along with your favorite vegetables, greens, and protein for a nutritious and flavorful meal.
- Enjoy it with warm pita bread for a classic and delicious appetizer or light meal.
- Thin it out with a bit of water, yogurt, or lemon juice, and use it as a creamy dressing for salads or grain bowls.
- Serve it alongside grilled vegetables such as zucchini, eggplant, and mushrooms for a tasty and satisfying side dish.
- Spread it on pizza dough as an alternative to tomato sauce, and top with your favorite vegetables and cheese for a unique and flavorful pizza.
- Use it as a filling for stuffed bell peppers along with rice, quinoa, or other grains for a hearty and nutritious meal.
Storage
Keep your okara hummus fresh by storing it in an airtight container in the fridge for up to 3 - 4 days.
Can You Freeze Hummus
Yes, you can freeze okara hummus. Here is how to do it:
- Portion the hummus into airtight containers or freezer bags, leaving some space at the top for expansion.
- Seal the containers tightly to prevent freezer burn.
- Label the containers with the date and contents for easy identification.
- Place the containers in the freezer.
- When you are ready to use the frozen hummus, transfer it to the refrigerator to thaw overnight.
- Once thawed, give it a good stir before serving to restore its creamy texture.
- Use the thawed hummus within a few days for the best taste and texture.
FAQ
Okara does not have a strong taste by itself and is quite plain in flavor and can have a nutty flavor.
However, because of its mild taste, okara can easily soak up the flavors of other ingredients you mix it with.
So, depending on what you add to it, it can taste like whatever you want it to!
The shelf life of okara varies based on factors like storage conditions, whether it is raw or cooked, and its moisture content.
Generally, the okara we make can last around 5-7 days in the fridge before spoiling. This length of time might be due to it being squeezed quite dry, to the point that it is not sitting in a puddle of water.
The shelf life of your okara might vary, and after making it a few times you will so learn how long yours will keep for before going off.
If you know that you can't use it right away freeze it or dry it for later. See our blog post on what to do with soy bean pulp for freezing and drying tips.
Okara Recipes
- Okara Mitarashi Mochi
- White Okara Bread
- Gluten Free Dairy Free Orange Cake
- Easy Okara Recipes
- Chocolate Chip Okara Muffins
- Okara Banana Bread
- Vanilla Okara Pound Cake
- What is Okara?
Recipe
Okara Hummus With Miso Paste
Ingredients
- 100 grams (3.52 ounces) of fresh okara or 20 grams (0.70 ounces) of okara powder and 80 grams (2.82 ounces) of water
- 100 grams (3.52 ounces, about 5 tablespoons) unflavored yogurt
- 1 teaspoon white miso paste
- 1½ tablespoons extra virgin olive oil
- 1½ tablespoons parmesan grated
- 1 tablespoon tahini (sesame paste)
- 1 teaspoon grated garlic or ½ - 1 teaspoon garlic powder
- ½ - 1 tablespoon lemon or lime juice or to taste
Instructions
Advanced prep
- Cook the fresh okara over low to medium heat in a dry skillet, for about 5 minutes, while stirring to avoid burning. Or, spread the okara onto a microwave oven-safe plate and cook on high for 3 minutes, stirring every minute or so. Put aside and allow to cool completely before using.
- If using okara powder mix it with water to hydrate. There is no need to cook it.
Make the dip
- Mix the miso paste with half of the yogurt until it's smooth.
- Then, add the remaining ingredients to the bowl and mix well.
- Taste it to see if it needs more seasoning and adjust as needed.
- Cover it and chill it in the fridge for about 1 hour or overnight to let the flavors develop.
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