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.
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.