This is a simple, dense and satisfying spread, very good open-faced on whole wheat toast.
Boil the drained beans for about 10 minutes, then cook the beans in water with a little oil until tender (90 min in a pressure cooker, about 3 hours stovetop.) When tender, add salt to the cooking water, stir and let sit 5 minutes.
Puree the soybeans, or mash them with a fork. Add remaining ingredients and stir to blend. Refrigerate at least an hour for the flavors to combine before serving.