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 1/2 oz / 440 g) can Garbanzo Beans (Chickpeas), drained
- 1 Tbls (15 ml) Tahini paste
- Juice of 1 Lemon
- 1 clove garlic, peeled
- 1 1/2 - 2 tsp Wasabi Powder
- 1/2 - 1 tsp Ginger Powder
- 2 Tbls (30 ml) 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 1/2 the Lemon, Garlic clove (you can roughly chop first if needed, I put mine in whole), start with 1 tsp Wasabi Power, start with 1/2 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.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side, appetizer
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 2 tablespoons
- Calories: 60