Hummus is one of my favorites!
I had this crazy idea of giving it an Asian flavor profile makeover... and... it came out delicious!!!
Creamy hummus with fragrant ginger toasted sesame and garlic, a perfect dipping sauce for spring rolls and raw veggies.
difficulty level: very easy
prep time: 5 minutes
cook time: 20 minutes
equipment needed: food processor
what you need:
- 2x 14 to 15 oz cans chickpeas drained
- 1 tbsp fresh ginger very finely chopped
- 1 tsp toasted sesame seeds crushed. I use the back of a glass, inside a small bowl to crush these.
- 4 garlic cloves very finely grated on a micropane or cheese grater.
- 1/2 tbsp oil
- 1 garlic clove chopped into pieces
- 2 tbsp rice wine vinegar, or white vinegar. i do not suggest apple cider vinegar with these flavors
- 3 tsp toasted sesame oil
- 3/4 tsp salt
- 9 tbsp water
- 4 tbsp raw tahini. you can find tahini which is sesame seed butter at local health food stores or on Amazon
- 3 tbsp lemon juice
- 2 tbsp miso paste. you can find this at Asian grocery stores, at health food sores or on Amazon, here is a great organic non-gmo gluten free option:
what to do:
- steam chickpeas for 15 minutes, this creates a smooth restaurant quality hummus
- meanwhile preheat a small non stick pan on medium heat, add 1/2 tbsp oil, grated 4 cloves of garlic, crushed sesame seeds and ginger, mix and toast in pan for 3 minutes then remove from heat.
- once chickpeas have steamed, drain them and place on a clean kirtchen towel, fold the towel over the chickpeas and gently rub the chickpeas, open the towel and discard the chickpea skins. this step is not necessary, but it makes for a smooth non gritty restaurant quality humus, a worthwhile couple of minutes place all remaining ingredients into a food processor with the skinned chickpeas, whirl away at least 1 minutes
- stop, scrape down sides and blend again, repeat until hummus is super smooth and creamy