This is a cross between Skordalia, a Greek potato and garlic dip and a Middle Eastern Hummus made with soybeans instead of the traditional chick peas. Soybeans are a good source of protein and calcium.
3 cups (750 mL)
In saucepan over medium heat cover potatoes and garlic with water. Bring to a boil, reduce heat to low, cover and cook until potatoes are tender, about 15 minutes. Drain potatoes, reserving about 1/4 cup (50 mL) cooking liquid. Mash potatoes and garlic roughly with a potato masher.
In food processor, pulse drained soybeans, olive oil, lemon juice, salt, oregano and pepper until almost smooth with on-off switch. Add potatoes, cooking liquid and parsley and pulse until almost smooth, scraping down sides as necessary. Season with salt and pepper.
Spoon into serving dish. Garnish with parsley leaves and serve warm or room temperature with bread slices, pita bread wedges, bagel chips or crackers. Use also as a sandwich spread.
Make-ahead tip: Make 1 to 2 days ahead and place in microwaveable serving dish. Cover and refrigerate. Before serving, warm gently in microwave to room temperature.