- 1 clove garlic, peeled
- 1 1/2 cups cooked black soybeans or 1 can (15 ounces) organic black soybeans, drained (reserve liquid)
- 2 to 4 tablespoons freshly squeezed lemon juice
- 2 to 3 tablespoons soybean cooking or canning liquid or water
- 1 1/2 tablespoons tahini (sesame-seed paste)
- 1/2 to 3/4 teaspoon salt
- 1/2 to 1 teaspoon harissa or 1/8 to 1/4 teaspoon ground cayenne pepper (optional)
- Sweet paprika and oil-cured olives, for garnish
- Mince the garlic in a food processor. Add the black soybeans and the minimum amounts of the remaining ingredients. Process to a fairly smooth paste, scraping down the sides of the work bowl as needed. Taste and blend in more of any ingredients required to give a smooth consistency and to suit your taste.