I first came across this recipe from my favorite vegetarian/vegan cooks, Peter Berley. The idea of using basic hummus ingredients to create something totally different was intriguing to me and I couldn’t wait to try out the recipe. I replaced the yogurt used in the original recipe presentation with soy yogurt, which I find works very well as a non-dairy replacement for most recipes. I replaced the eggs in the original recipe by combining some egg replacer with a small amount of oil, water and the soy yogurt. I then whipped some aquafaba until it was sort of at the soft peak stage and folded this into the egg replacement mixture. I was happy with the results. Yield: Makes about 4-6 starter size servings.
Subscribe to our services!
Do you like what you see? Well, we would like you to see more…
Most of our content is available Ad-Free with a monthly or annual subscription. Interested? Give us a try – register for an annual subscription and receive a 3-day trial period, or simply sign-up for our monthly plan and take your time to go through our information!