Ingredients for Asian Hummous
- 1 clove garlic
- 1 teaspoon grated fresh ginger
- 1 (15-ounce) can garbanzo beans
- not specified in recipe
- not specified in recipe
- not specified in recipe
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- not specified in recipe
- 1 whole star anise (plus extra for garnish)
- not specified in recipe
- scallions, thinly sliced (for garnish)
- 1/4 cup garbanzo bean liquid
- 1/4 cup tahini
- 1 pinch red pepper flakes
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How to Make Asian Hummous
- Drain and rinse one (15-ounce) can of chickpeas. Set aside about ¼ cup of the chickpea liquid.
- In a food processor, combine the chickpeas, ¼ cup tahini, 2 tablespoons rice vinegar, 1 tablespoon soy sauce (or tamari for gluten-free), 1 teaspoon grated ginger, 1 clove garlic, 1 star anise, and a pinch of red pepper flakes.
- Process until mostly smooth, adding chickpea liquid one tablespoon at a time if needed to achieve a creamy consistency. Stop and scrape down the sides as needed.
- Taste and adjust seasoning with additional soy sauce, rice vinegar, or red pepper flakes as desired.
- Transfer the hummus to a serving bowl. Garnish with thinly sliced scallions and a whole star anise.
- For best flavor, let the hummus sit for at least 1-2 hours before serving. Serve at room temperature.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
1g
Fat
2g
Carbs
15g
