If you like spicy food, I got ya covered with this one! I always forget how spicy wasabi is until I get a big ole' mouthful of it when eating some vegan sushi and get such a spicy food high that I swear I'm hitting enlightenment - and then I'm slammed back down to earth unable to breathe with my nose and eyes running like crazy. There's not that much wasabi in this. You get JUST ENOUGH for a good kick and some great flavor. You can always add more if you want to try to hit Cloud 9. OR you can leave the wasabi out entirely if you want a wonderful toasted sesame plant strong hummus. The choice is yours! I made some without wasabi for my 3 year old and she loved it!
I put these in some awesome veggie rolls that i'm on my way to posting so watch for that! It's also good as a dip, stuffed into a baked potato or spread on some whole wheat pita bread.
Spicy Wasabi Hummus
- 1 can chickpeas, drained and rinsed (about 1.5 cups)
- 2 cloves garlic
- 2 Tablespoons rice vinegar (not seasoned rice vinegar, just plain)
- 1-2 teaspoons prepared wasabi (start with less and feel free to add more if you LOVE heat. Be sure to check the ingredients, a few brands have milk in them for crazy reason! Yuck!)
- 1 Tablespoon soy sauce
- 1/4 cup water
- 1 teaspoon toasted sesame seeds* you can toast your own or buy toasted sesame seeds by the bag
Blend everything but the sesame seeds together until very smooth. Then just stir in the seeds.
*To toast the sesame seeds - place the seeds in a skillet over medium high heat. Make sure to stay with the pan because this should take less than 2 minutes. Shake the pan back and forth over the heat as the seeds start to brown. Some may pop up and out of the pan if you're not careful! Once they are nice and brown take the pan off the heat and remove the seeds.