Steven Raichlen's Barbecue! Bible


Asian Hummus

Recipe from Steven Raichlen's Man Made Meals

  • Total Time: 10 minutes

Here’s a twist on commonplace hummus featuring the Asian flavors of ginger, soy sauce, and sesame oil in place of the traditional Middle Eastern seasonings.


  • Yield: Makes 1-1/2 cups
  • Equipment: A food processor
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  • 1 scallion, both white and green parts, trimmed and thinly sliced
  • 1 can (15 ounces) chickpeas (garbanzo beans), preferably organic, drained
  • 1 piece (1 inch) fresh ginger, peeled and coarsely chopped
  • 1 clove garlic, peeled and coarsely chopped
  • 1 tablespoon soy sauce, or more to taste
  • 1 tablespoon rice vinegar, or more to taste
  • 1 tablespoon Asian (dark) sesame oil, or to taste
  • Crackers or Sesame Pita Chips (see step 3), for serving

Step 1: Set aside 1 tablespoon of the scallion greens. Place the chickpeas, remaining scallion, ginger, and garlic in a food processor and puree to a smooth paste. Add the soy sauce, rice vinegar, and sesame oil, running the processor in short bursts and adding a few tablespoons of water if necessary to obtain a smooth dip.

Step 2: Taste for seasoning, adding more soy sauce, rice vinegar, and/or sesame oil as necessary. Transfer the hummus to a serving bowl and sprinkle the reserved scallion greens on top.

Step 3: Serve with Sesame Pita Chips or your favorite Asian-style rice crackers for dipping.

Tips:

To make traditional Middle Eastern hummus, puree the chickpeas with 1 clove garlic, 3 to 4 tablespoons extra-virgin olive oil, 2 to 3 tablespoons freshly squeezed lemon juice, and an optional 3 tablespoons tahini (sesame seed paste).

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