Prep Time:
15 mins
Additional Time:
1 hr
Total Time:
1 hr 15 mins
Servings:
6
Yield:
6 servings
Ingredients
Directions
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.
Nutrition Facts (per serving)
| 119 | Calories |
| 6g | Fat |
| 13g | Carbs |
| 3g | Protein |
