As Arkansas’ largest agricultural export – producing more than 150 million bushels annually – soybeans and soybean products are rising in popularity. If you’ve read a newspaper, drawn a picture with crayons, cleaned your house or dined at The Hive lately, then there’s a good chance you have supported the soybean industry. In support of Arkansas Soybean Month and local soybean farmers, The Hive will have Soybean Hummus on the menu all November long. Indulge in this divine dish over drinks with friends in the lounge, as a starter in the dining room or even in the comfort of your own home with executive chef Matthew McClure‘s recipe below.
1lb shelled soybeans
2 cups extra virgin olive oil
Boil soybeans in salted water for 7 mins then shock.
Place 2/3 of soybeans into robot coupe and puree until almost smooth. Add oil to give it texture.
Place 1/3 of soybeans into vita mix with enough water to make a completely smooth puree.
Incorporate both together and season.