A healthy hummus, with a sushi-like twist! This is my first ever published recipe, so please be honest and kind in your comments! For my first batch I tried adding a sheet of nori (seaweed). I do not recommend this, unless you REALLY like the flavor of nori, as it completely overpowered the other flavors. Maybe some small slices on top, as a garnish? I've found that this recipe makes a nice condiment on sandwiches, too!
Ingredients
- chickpeas (garbanzo beans), drained with liquid reserved: 1 can (15 ounce can)
- soy sauce: 3 Tbsp
- olive oil: 2 Tbsp (to taste)
- lemon juice: 2 Tbsp
- tahini: 1 Tbsp (optional)
- wasabi powder: 1 Tbsp
- clove garlic: 1 piece
- ground black pepper: 0.25 tsp
Metric Conversion
Stages of cooking
-
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.
