Ingredients for Asian Hummous
- Garlic Cloves
- Fresh Ginger
- Garbanzo Beans
- Smooth Cashew Butter
- Sesame Oil
- Toasted Sesame Oil
- Seasoned Rice Vinegar
- 1 tablespoon soy sauce (or tamari for gluten-free)
- Chili Garlic Sauce
- 1 star anise
- Fresh Cilantro
- Scallion
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.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
1g
Fat
2g
Carbs
15g
