Ingredients
- 1 (15 ounce) can chickpeas (garbanzo beans), drained with liquid reserved
- 3 tablespoons soy sauce
- 2 tablespoons olive oil, or more to taste
- 2 tablespoons lemon juice
- 1 tablespoon tahini (Optional)
- 1 tablespoon wasabi powder
- 1 clove garlic
- ¼ teaspoon ground black pepper
Why This Dish Is Hard To Resist
Expert Cooking Tips
- Adjust the wasabi amount gradually to control the heat level.
- Use a food processor for a smooth and creamy consistency.
Step 1
Blend about half of the chickpeas with the soy sauce, olive oil, lemon juice, tahini, wasabi powder, garlic, and black pepper until it’s nice and smooth. You might need to stop and scrape down the sides a couple of times to make sure everything gets mixed in well. Transfer that mixture to a bowl.
Step 2
Blend the rest of the chickpeas, but hold back 5 to 7 whole beans for garnish. If the mixture feels too thick, add a little bit of the reserved chickpea liquid to help it blend easily. Once smooth, stir this batch into the first one.
Step 3
Use the back of a spoon to make a shallow well in the middle of the hummus. Pop the reserved chickpeas into the center and drizzle a little olive oil over the top.
Step 4
Cover the bowl with plastic wrap and let it chill in the fridge for at least an hour so the flavors can meld together.
