Instead of throwing away the okara (soy milk pulp) left over from your homemade soy milk, whip up this creamy, zesty Okara Hummus Recipe!
If you make your own homemade soy milk, you may be wondering what to do with the leftover soy milk pulp, also known as "okara".
Well, I've got the perfect solution with this Okara Hummus recipe!
By blending your leftover okara with a few other ingredients, you'll end up with a creamy, zesty hummus.
Now you don't need to waste all that soy milk pulp!
What is Okara?
Okara is the pulp left over after you make and strain soy milk.
It's basically a watery soy bean pulp and despite how that may sound, it's delicious.
Since okara is basically beans, why not make hummus out of it?!
What to do with Okara?
In addition to using okara to make hummus, there are lots of different ways you can add okara to your food. You could:
- Blend it into your smoothie;
- Add it to your daily oatmeal;
- Include it in your baked goods for added nutrition or volume;
And don't worry, okara is naturally pretty bland, so you don't have to worry about it adding a strong bean-y taste to your food.
I find it has the consistency of pumpkin puree, so sometimes I'll use it as I would pumpkin puree in baked goods.
Other Okara Recipes Worth Trying
If you're looking for other specific recipes that use okara as an ingredient, I recommend one of the following:
- My Vegan Okara (Soy Milk Pulp) Brownies;
- These delicious vegetable "crab" cakes (from Fat Free Vegan)
How Long Does Okara Last? Can You Freeze Okara?
If you don't plan to use the okara leftover from your soy milk right away, I would recommend freezing it.
There have been countless times that I've placed it in a container in the fridge with good intentions to use it later, only to forget about it.
A few days later I remember I have some in the fridge, but by that point it's already gone bad.
I find okara doesn't last much longer than three days in the fridge before spoiling.
So yes, definitely use your okara right away to make something else or freeze it for later!
Is Okara Healthy?
I know there's a lot of controversy over soy products and whether or not they're harmful to our bodies, so I suggest you do your own research.
As for me, I'm okay with eating soy and am going to fully embrace this creamy, cheap ingredient!
However, I do think it's best to buy organic soy products when possible.
Since okara is the pulp from soy beans, it contains lots of fiber, protein, and calcium and can be a great addition to oatmeal, smoothies, baked goods and, of course, this homemade okara hummus!
Can You Eat Okara Raw?
I have only used okara that is leftover from making homemade soy milk.
I use a soy milk maker which heats my soy milk and therefore cooks the okara.
However, I don't recommend using raw okara that has not been heated or cooked!
Ingredients You Need for this Okara Hummus Recipe
Okara hummus requires many of the same ingredients you would use to make traditional hummus.
The big difference is that, instead of using chickpeas, you are going to be using okara!
I'll list out all of the ingredients you'll need below:
- Lemon juice
- Water or olive oil
So easy, right?
How to Make Okara Hummus
If the hummus is too thick, you can add more water or olive oil until it reaches your desired consistency.
Taste and add more salt for saltiness, lemon juice for zest, or cumin for flavor!
Store this okara hummus in an airtight container in your fridge for up to 3 days.
Can You Freeze Hummus?
You can definitely freeze hummus.
I recommend dividing your homemade (or store-bought) hummus among a few different containers so that you can thaw smaller portions as needed.
To freeze hummus, place your desired amount in a freezer-safe container and freeze the hummus for up to 2-3 months.
Thaw the hummus by removing it from the freezer and placing it in the fridge overnight, or until soft.
Other Okara Recipes
In addition to this delicious okara hummus recipe, there are lots of other amazing okara recipes available.
Be sure to check out some of the ones below and let me know if you try any of them out!
If you happen to be someone who makes their own soy milk, I'd love to know how you make use of your leftover okara!
Instead of throwing away the okara (soy milk pulp) left over from your homemade soy milk, turn it into this creamy, zesty Okara Hummus!
- 1 ¾ cups Okara*
- ¼ cup lemon juice
- ¼ cup tahini
- 2 cloves garlic, roughly chopped
- 1 teaspoon cumin
- ¾ teaspoon salt
- 3-5 tablespoons water or olive oil*
*Make sure that your okara has been heated or cooked and then cooled before using. Don't use raw okara!
*The amount of water or olive oil you add depends on how thick you want your hummus to be or how strong your blender is
Serving Size½ cup
Amount Per Serving Calories 117Total Fat 8ggSaturated Fat 1ggTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 368mgCarbohydrates 8gNet Carbohydrates 0gFiber 5gSugar 0gSugar Alcohols 0gProtein 4g
Nutrition information provided by verywellfit.com