Japanese Inspired Hummus
I came up with this recipe when my friend really wanted hummus as a side dish but I'd already planned a Japanese main course. To be honest, we were worried about the outcome, but it ended up being very good. It was really refreshing, especially with the ginger and rice vinegar notes coming through. Additionally, you can add a bit of water to a few tablespoons of this hummus and make an excellent Japanese salad dressing.
Total Time: 10 minutes
Yield: 6-8 servings
- 1 Tbsp grated fresh ginger
- 1 large carrot, peeled and chopped
- 1/4 cup chopped onion
- 1 chopped garlic clove
- 3 Tbsp rice wine vinegar
- 2 tsp soy sauce
- 2 tsp tahini
- 2 tsp sugar
- 1 can chickpeas (15oz), drained
- 3 Tbsp olive oil
- salt and pepper to taste
- Place the ginger, carrots, onion and garlic in a food processor until finely chopped.
- Pour in the rice wine vinegar, soy sauce, tahini, and sugar. Puree until it's all smooth.
- Add the chickpeas and puree more, slowly adding the olive oil in a stream as it's blending. Add salt and pepper to taste.
Additionally, you can add a bit of water to a few tablespoons of this hummus and make an excellent Japanese salad dressing.
Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!
Published by ThriftyFun.
© 1997-2021 by Cumuli, Inc. All Rights Reserved.