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Hummus made from Okara / Hummus without Chickpeas

Don't worry if you don't have chickpeas or olive oil; we all know it is a tough time and lockdown feels like never ending! So, to my fellow vegans and lovers of soy - this is for you!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Appetizer, Side Dish, Snack
Cuisine: Mediterranean
Keyword: Creamy Tasty Hummus Recipe, Dosa, Lentil Dosa, Okara Recipe, Vegan Recipe, Okara Dosa, Protein recipe, Food Recipe, Hummus, Hummus Recipe, Okara Hummus, Soy Hummus


  • 2 cups Okara (soy pulp leftover from making soy milk or tofu)
  • ½ cup Grapeseed Oil
  • 2 tbsp Tahini
  • 4-5 medium Garlic Cloves, chopped
  • 1 tsp Salt
  • 2 tsp Cumin Powder


  • Dry roast the okara for about 5- minutes till it turns little dry and crunchy, color will turn a bit darker too. Just very little, not to over cook.
  • Let it cool till room temperature. Add the okara once cooled, along with Tahini paste, garlic, cumin powder, salt and about 1 tsp of oil into a blending jar.
  • Blend the mixture well. Open the jar and scrap off the sides, add about 2 tsp of oil and blend again. Repeat this step for about 2-3 times till a creamy yet thick paste is formed.
  • Your hummus is ready, transfer it to a bowl or jar. Drizzle some oil on it and a pinch of red pepper powder (optional) and garnish with some fresh cilantro / mint/ coriander / parsley.
  • You can store this in an air-tight jar for about 2-3 weeks. For increasing the shelf life, make sure that the okara you store and use is completely dry, in that case your hummus will stay fresh upto a month.