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| Wasabi and Soy Sauce Hummus |
"A healthy hummus, with a sushi-like twist! This is my first ever published recipe, so please be honest and kind in your comments! For my first batch I tried adding a sheet of nori (seaweed). I do not recommend this, unless you REALLY like the flavor of nori, as it completely overpowered the other flavors. Maybe some small slices on top, as a garnish? I've found that this recipe makes a nice condiment on sandwiches, too!"
Ingredients :
- 1 (15 ounce) can chickpeas (garbanzo beans), drained with liquid reserved
- 3 tablespoons soy sauce
- 2 tablespoons olive oil, or more to taste
- 2 tablespoons lemon juice
- 1 tablespoon tahini (optional)
- 1 tablespoon wasabi powder
- 1 clove garlic
- 1/4 teaspoon ground black pepper
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 1H15M |
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- Combine about 1/2 the chickpeas, soy sauce, olive oil, lemon juice, tahini, wasabi powder, garlic, and black pepper in a blender; blend until smooth, scraping down the sides of the blender bowl with a spatula to assure ingredients fully integrated. Scrape mixture into a bowl.
- Put remaining chickpeas into the blender, reserving 5 to 7 individual beans for later use. Blend until smooth, adding reserved liquid from the cans if moisture is needed to get them smooth; add to the prior batch and stir.
- Make a shallow pool in the center of the hummus with the back of a spoon; garnish with reserved chickpeas and a small amount of olive oil.
- Cover bowl with plastic wrap and refrigerate at least 1 hour.
Notes :
- This recipe is 'medium' hot. For a more mild hummus, use 2 teaspoons of powdered wasabi. For spicier hummus, use your own judgement!
- I like my hummus somewhat thick and very creamy, but be aware that blending a mixture that is too thick, or for too long, can overheat your blender's motor, which can damage the blender. Try adding more liquid, if necessary.
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