Spiced Wasabi and Ginger Hummus

Hummus is a blank canvas that can be flavored with garlic, lemon, roasted red peppers, and more. This version calls on wasabi and ginger to add great kick to the chickpea spread.
By Stacey M Doyle

Spiced Wasabi and Ginger Hummus

You can usually always find some form of hummus in my fridge, I love it. My favorites are the spicy, coming at ‘cha kind of flavors. As you can imagine, this hummus has a kick to it due to the insane flavors of wasabi and ginger … all at one time.

If you are not keen on these flavor combos then you can try the Roasted Red Pepper Hummus from the recipe archives which is full of brilliant flavor and a must try as well.

Spiced Wasabi and Ginger Hummus

What is so great about any hummus recipe is how easy it is to prepare! It takes about five minutes from start to finish and can be changed up with many different flavors.

Spiced Wasabi and Ginger Hummus
 
Hummus is a blank canvas that can be flavored with garlic, red peppers, and more. This version uses wasabi and ginger to add kick to the chickpea spread.
Author:
Recipe Type: Side, appetizer
Ingredients
  • 1 (15.5 oz) can Garbanzo Beans (Chickpeas), drained
  • 1 Tbls Tahini paste
  • Juice of 1 Lemon
  • 1 clove garlic, peeled
  • 1½ - 2 tsp Wasabi Powder
  • ½ - 1 tsp Ginger Powder
  • 2 Tbls Canola or Safflower Oil
  • Salt & Pepper, to taste
  • Soy Sauce, to garnish (optional)
Instructions
  1. In a blender, add in your drained Garbanzo Beans, Tahini, start with the juice of ½ the Lemon, Garlic clove (you can roughly chop first if needed, I put mine in whole), start with 1 tsp Wasabi Power, start with ½ tsp Ginger Powder, Oil and Salt and pepper to taste.
  2. Blend until it's a smooth paste.
  3. Taste and adjust flavor if needed, by adding more Lemon juice, Wasabi Powder and Ginger Powder.
  4. Store with either a thin layer of Oil over top or with plastic wrap touching the surface to form a "skin". Keep refrigerated.
  5. To serve, drizzle a small amount of Soy Sauce over top if desired.
Notes
For this recipe, I used Canola Oil because it is light in flavor and blended with the flavors better. Normally I use Olive Oil in other flavor combinations.
 

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