For this hummus variation, I reach for my tube of wasabi to add spice to the hummus. If you have not seen my other variations of hummus, go to recipe index above, search for hummus and you will find them all in one convenient space.

The wasabi hummus mixes two flavours I like, cumin and wasabi. One adds a warmth to the hummus the other brings the heat.

Wasabi

Perhaps you use wasabi when making and eating sushi, but try to put it in your next batch of hummus and you will get a new taste sensation.

Wasabi is a Japanese root from the same family as horseradish and mustard. Growing only in specific conditions, the wasabi you get in a tube from the grocery store is more likely horseradish, coloured green but that is ok because it still does the trick. It will give your hummus a tangy flavour with a hot mustard after taste.

Freezable

I often make a huge batch of hummus, to pack in portion-size containers and stick in the freezer. These portion-size cups are easy to throw in to the picnic basket with some cut vegetables or crackers and by the time I am ready to eat, the hummus have defrosted. Give it a stir with a spoon and it will taste like newly made.

The portion-size containers I use are the ones you get sauce in when you get a takeaway and they are perfect for this purpose.

The hummus last for at least three months in the freezer, but I have sometimes had it for even longer and they are just as good.

Hummus variations

As mentioned above, I have several variations of hummus. But start with my basic hummus recipe and work away from there. It is easy to change the hummus by simply adding another ingredient, everything from sun dried tomato to spicy chilies and beetroot if nothing else for the lovely colour.

Print Recipe

Hummus with wasabi

Wasabi is not only for putting on your sushi, try it in your next batch of hummus and you will get a new taste sensation.

Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time15 minutes mins

Course: Appetizer

Cuisine: MiddleEastern

Keyword: Chickpeas, hummus, wasabi

Servings: 4 portions

Ingredients

• 800 g chickpeas garbanzo beans (canned, cooked)
• 3 tbsp tahini
• 1 tbsp wasabi
• 2 tbsp cumin
• 3 tbsp lemon juice
• 3 garlic cloves minced
• 6 tbsp olive oil
• 5 tbsp vegetable oil or other neutral oil
• 1 tsp salt

Optional Extra

• 1 tbsp white and black sesame seeds

Instructions

• Drain the chickpeas but save the faba water (see tip below).
• Juice the lemon
• Mince the garlic.
• Mix all ingredients in a mixer to desired consistency.
• Taste and add more wasabi or salt if needed.

Notes

When using a standing mixer, add the runny ingredients first, your oil, tahini, lemon juice, to avoid the chickpeas getting stuck in the bottom and for easier mixing.

Save the faba water from the chickpeas to make vegan marenges.

If you plan to freeze your hummus for later, make it more chunky now and mix it again once defrost.