THE RECIPE JOURNAL · Appetizer
Hummus Blended with Wasabi and Soy
This unique twist on a classic dip combines creamy hummus with a spicy kick of wasabi and a savory hint of soy sauce. It’s perfect for those looking to add an exciting flavor boost to their snacks or appetizers.
FROM THE KITCHEN • Hummus Blended with Wasabi and Soy
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by adding about half of the chickpeas to a blender along with the soy sauce, olive oil, lemon juice, tahini, wasabi powder, garlic, and black pepper. Blend everything until smooth, stopping to scrape down the sides with a spatula so nothing gets left behind. Pour this mixture into a bowl.
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Step 2
Next, add the remaining chickpeas to the blender, but set aside 5 to 7 whole chickpeas for garnish. Blend the rest until smooth, adding a little of the reserved liquid from the chickpea cans if it looks too thick. Stir this second batch into the first one.
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Step 3
Make a shallow well in the center of the hummus with the back of a spoon. Pop the reserved chickpeas in the middle and drizzle a bit of olive oil over the top.
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Step 4
Cover the bowl with plastic wrap and let it chill in the fridge for at least an hour to let the flavors meld together.
Why you’ll love it
This unique twist offers a creamy, comforting base with a spicy kick that wakes up your taste buds. It’s a fun way to combine Middle Eastern and Japanese flavors for a bold and memorable snack.
How to serve
Enjoy it as a dip with fresh vegetables, crispy crackers, or warm pita bread. It also works well as a spread on sandwiches or as a zesty addition to grain bowls.
Storage & leftovers
Store in an airtight container in the refrigerator. It will keep well for up to 3 days, but the flavors may intensify over time. Stir before serving if separated.
