Ginger Garlic Hummus

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Ginger Garlic Hummus

 

1 garlic clove, peeled

1 1-inch-long piece peeled fresh ginger

2 cups garbanzo beans, (chickpeas; from two 15-ounce cans), drained, 3

tablespoons liquid reserved

1/4 cup cashew butter

3 tablespoons unseasoned rice vinegar

1 1/2 teaspoons soy sauce

1/2 teaspoon chili-garlic sauce*

1/2 teaspoon freshly ground star anise

1/4 cup chopped fresh cilantro

1 green onion, chopped

2 whole star anise, (optional)

 

Using on/off turns, mince garlic and ginger in processor. Add beans, reserved

bean liquid, cashew butter, rice vinegar, soy sauce, chili-garlic sauce, and

ground star anise. Process mixture to coarse puree. Add cilantro and green

onion; process to combine. Transfer to bowl; garnish with whole star anise, if

desired.

 

Makes about 2 1/2 cups.

 

Source: Bon Appétit, January 2006

Formatted by Chupa BAbi: 03.07.08

 

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

 

Serve with cucumber rounds, red bell pepper strips, and sticks of jicama.

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