A Middle Eastern staple takes a trip to the Orient with the addition of wasabi and soy sauce in this hummus recipe.
Preparation Time
15 mins
Total Time
15 mins
Calories
119 Calories
Recipe Instructions
Step 1
Cover bowl with plastic wrap and refrigerate at least 1 hour.
Step 2
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.
Step 3
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.
Step 4
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.
Ingredients
2 tablespoons lemon juice
3 tablespoons soy sauce
1 clove garlic
2 tablespoons olive oil, or more to taste
1 tablespoon tahini
1 tablespoon wasabi powder
1 (15 ounce) can chickpeas (garbanzo beans), drained with liquid reserved