Wasabi and Soy Sauce Hummus
Ingredients1 h 15 m servings 119 cals
- 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.
- Cook's 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.
Per Serving: 119 calories; 6.4 g fat; 12.9 g carbohydrates; 3.4 g protein; 0 mg cholesterol; 596 mg sodium. Full nutrition
ReviewsRead all reviews 3
Pretty good! I love sushi but found the soya sauce a bit overwhelming in this recipe, will try adding less next time. Love the wasabi flavor though, would go well with some fresh ginger blended ...
I tried your recipe and LOVE it. It is really a new idea from the basic hummus. I didn't put it in my "recipe book" and was concerned I wouldn't find it again. This time I am saving it althoug...