Description
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.
Ingredients
Scale
- 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
- 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.
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.
- Category: Side, appetizer