Spicy Ginger Hummus - Asian

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Spicy Ginger Hummus - Asian

 

2 teaspoons chopped garlic

1 tablespoon fresh ginger, peeled and finely chopped

2 cups cooked garbanzo beans, drained and rinsed

1/4 cup cashew butter, or peanut butter

1 tablespoon soy sauce

1 teaspoon Asian chili sauce, such as Sriracha*, or to taste

1/4 teaspoon ground cumin

1/3 cup vegetable stock, or water

1/4 cup fresh lemon juice, or to taste

1/4 cup chopped fresh cilantro

1 green onion, chopped

 

 

 

Add garlic, ginger, beans, cashew butter, soy sauce, chili sauce, and cumin to a

food processor and pulse to chop. Add the water and lemon juice and process till

nearly smooth but still with a little texture. Add cilantro and green onion and

pulse a couple of times to just combine. Store covered and refrigerated up to a

week.

 

Makes about 2-1/2 cups

 

*Available in the Asian foods section of many supermarkets and at Asian markets.

 

Source: ChefJohnAsh.com

Formatted by Chupa Babi: 03.05.08

 

 

Though not really French I love hummus in its many forms but for picnics as a

dip for raw vegetables, or as the French would call them Crudites. Classic

hummus is made with garbanzos and tahini (sesame butter). I've changed the mix a

bit as you'll note.

 

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