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
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.
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.Print
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: Stacey M Doyle
- Category: Side, appetizer
- 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)
- 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.
- Blend until it’s a smooth paste.
- Taste and adjust flavor if needed, by adding more Lemon juice, Wasabi Powder and Ginger Powder.
- Store with either a thin layer of Oil over top or with plastic wrap touching the surface to form a “skin”. Keep refrigerated.
- To serve, drizzle a small amount of Soy Sauce over top if desired.
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.
A Southern girl with a taste for travel, Stacey takes inspiration from her global pantry and cooks with a sense of adventure. Now she’s raising her three young children to appreciate a wide world of food, even if she doesn’t always tell them exactly what they’re eating. Stacey is the food photographer, writer and creator of Little Figgy Food. She's also addicted to coffee. Addicted to olives. Fairly obsessed with dark chocolate.