This is one of those seriously Oh Yeah kind of foods for me …
Wasabi Ginger Hummus!
You can usually find some form of hummus in my fridge, I simply love it. My favorites are the spicy, coming at ‘cha kind of flavors. So of course, this one has to be on my list. As you can imagine, this hummus has a kick to it due to the insane flavors of wasabi and ginger … all at one time.
If you are not exactly keen on these flavor combos then you can try the Roasted Red Pepper Hummus from the recipe archives which is full of brilliant flavor and a must try as well.
What is so great about any hummus recipe is how dead easy it is to prepare! It is a 5 minute from start to finish kind of recipe that can be changed up with so many different flavors. To make your own hummus all you need are a few staple items and your all set.
Try to keep on hand several cans of Garbanzo beans (Chick Peas), a jar of Tahini in the fridge, extra virgin olive oil, Canola or Safflower oil (light in flavors), lemons and salt and pepper (and a trusty blender). That’s it, that’s your base. You can also change out the Garbanzo beans for mixed beans or black beans, all of which make a great flavored hummus base.
You can eat your Wasabi Ginger Hummus straight with spoon like I do, use it as a dip with your favorite pita chips or crackers, or spread it on your favorite sandwich (I love it on a grilled chicken, fully loaded wrap).
Don’t be shy with the flavors, you can adjust however you want, but I have found that the lemon juice is key to getting the flavor just right and if you use too much tahini paste, it will be on the bitter side. If you want, you can also leave out the wasabi powder and just go with all ginger, or vice versa.
Hummus is a brilliant snack or addition to any meal, so go experiment with your own flavors and enjoy!
- 1 (15.5 oz) can Garbanzo Beans (Chickpeas), drained
- 1 Tbls Tahini paste
- Juice of 1 Lemon
- 1 clove garlic, peeled
- 1 1/2 - 2 tsp Wasabi Powder
- 1/2 - 1 tsp Ginger Powder
- 2 Tbls Canola or Safflower Oil
- Salt & Pepper, to taste
- Soy Sauce, to garnish (optional)
- In a blender, add in your drained Garbanzo Beans, Tahini, start with the juice of 1/2 the Lemon, Garlic clove (you can roughly chop first if needed, I put mine in whole), start with 1 tsp Wasabi Power, start with 1/2 tsp Ginger Powder, Oil and Salt and pepper to taste.
- Blend until it's a smooth paste.
- Taste and adjust flavor if needed, by adding more Lemon juice, Wasabi Powder and Ginger Powder.
- Store with either a thin layer of Oil over top or with plastic wrap touching the surface to form a "skin". Keep refrigerated.
- To serve, drizzle a small amount of Soy Sauce over top if desired.
For this recipe, I used Canola Oil because it is light in flavor and blended with the flavors better. Normally I use Olive Oil in other flavor combinations.
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.