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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  All Recipes

| 1. 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. | 2. 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. | 3. 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. | 4. Cover bowl with plastic wrap and refrigerate at least 1 hour. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chickpea	1	can	drained	1133.4333	188.7556	61.3793	18.1109
soy sauce	3	tablespoons		25.44	2.3664	3.9072	0.2736
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
tahini	1	tablespoon		85.5	3.9285	2.6715	7.2
wasabi powder	1	tablespoon		58.4	9.226	0.446	2.18
garlic	1	clove		4.47	0.9918	0.1908	0.015
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.