Wasabi and Soy Sauce Hummus

Name: Wasabi and Soy Sauce Hummus
Total time: 75
Yield: 6
Ingredients: 1 (15 ounce) can chickpeas (garbanzo beans), drained with liquid reserved; 3 tablespoons soy sauce; 2 tablespoons olive oil, or more to taste; 2 tablespoons lemon juice; 1 tablespoon tahini (Optional); 1 tablespoon wasabi powder; 1 clove garlic; ¼ teaspoon ground black pepper

Recipe by Major Tommy from allrecipes.com

Appetizer 1 Hr. 15 Mins.

Ingredients

6 servings

•

1 (15 ounce) can chickpeas (garbanzo beans), drained with liquid reserved
•

3 tablespoons soy sauce
•

2 tablespoons olive oil, or more to taste
•

2 tablespoons lemon juice

•

1 tablespoon tahini (Optional)
•

1 tablespoon wasabi powder
•

1 clove garlic
•

¼ teaspoon ground black pepper

Instructions

Combine about 1/2 the chickpeas, soy sauce, olive oil, lemon juice, tahini, wasabi powder, garlic, and black pepper in a blender; blend until smooth, scraping down the sides of the blender bowl with a spatula to assure ingredients fully integrated. Scrape mixture into a bowl.
Put remaining chickpeas into the blender, reserving 5 to 7 individual beans for later use. Blend until smooth, adding reserved liquid from the cans if moisture is needed to get them smooth; add to the prior batch and stir.
Make a shallow pool in the center of the hummus with the back of a spoon; garnish with reserved chickpeas and a small amount of olive oil.
Cover bowl with plastic wrap and refrigerate at least 1 hour.