Wasabi And Soy Sauce Hummus Recipes

WASABI AND SOY SAUCE HUMMUS

Wasabi and Soy Sauce Hummus image

A healthy hummus, with a sushi-like twist! This is my first ever published recipe, so please be honest and kind in your comments! For my first batch I tried adding a sheet of nori (seaweed). I do not recommend this, unless you REALLY like the flavor of nori, as it completely overpowered the other flavors. Maybe some small slices on top, as a garnish? I've found that this recipe makes a nice condiment on sandwiches, too!

Provided by Major Tommy

Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes

Time 1h15m

Yield 6

Number Of Ingredients 8

Ingredients

1 (15 ounce) can chickpeas (garbanzo beans), drained with liquid reserved
3 tablespoons soy sauce
2 tablespoons olive oil, or more to taste
2 tablespoons lemon juice
1 tablespoon tahini
1 tablespoon wasabi powder
1 clove garlic
¼ teaspoon ground black pepper

Steps:

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.
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.
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.
Cover bowl with plastic wrap and refrigerate at least 1 hour.

Nutrition Facts : Calories 118.9 calories, Carbohydrate 12.9 g, Fat 6.4 g, Fiber 2.7 g, Protein 3.4 g, SaturatedFat 0.9 g, Sodium 595.9 mg, Sugar 0.3 g

SALMON WITH SOY-HONEY AND WASABI SAUCES

Salmon with Soy-Honey and Wasabi Sauces image

Categories Wine Broil Marinate Quick & Easy Horseradish Lime Salmon Spring Honey Soy Sauce Gourmet

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

For salmon
1/2 cupmirin (Japanese sweet rice wine)
2 tablespoons soy sauce
1/4 cup rice vinegar (not seasoned)
1 tablespoon finely grated peeled fresh ginger
4 (6-ounce) pieces salmon fillet
For sauces
2 tablespoons soy sauce
1/4 cup honey
1 tablespoon fresh lime juice
2 teaspoons wasabi powder
1 tablespoon water
Accompaniment: lime wedges

Steps:

Marinate salmon:,
Stir together mirin, soy sauce, vinegar, and ginger in a shallow dish. Add fish, skin sides up, and marinate, covered, at room temperature 10 minutes.
Preheat broiler.
Make sauces:
Boil soy sauce, honey, and lime juice in a small saucepan, stirring frequently, until thickened, about 4 minutes.
Stir together wasabi powder and water in a small bowl.
Broil fish, skin sides down, on oiled rack of a broiler pan 5 to 7 inches from heat until fish is just cooked through, about 6 minutes.
Serve salmon drizzled with sauces.

WASABI AND SOY SAUCE HUMMUS

Wasabi and Soy Sauce Hummus image

A healthy hummus, with a sushi-like twist! This is my first ever published recipe, so please be honest and kind in your comments! For my first batch I tried adding a sheet of nori (seaweed). I do not recommend this, unless you REALLY like the flavor of nori, as it completely overpowered the other flavors. Maybe some small slices on top, as a garnish? I've found that this recipe makes a nice condiment on sandwiches, too!

Provided by Major Tommy

Categories Hummus

Time 1h15m

Yield 6

Number Of Ingredients 8

Ingredients

1 (15 ounce) can chickpeas (garbanzo beans), drained with liquid reserved
3 tablespoons soy sauce
2 tablespoons olive oil, or more to taste
2 tablespoons lemon juice
1 tablespoon tahini
1 tablespoon wasabi powder
1 clove garlic
¼ teaspoon ground black pepper

Steps:

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.
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.
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.
Cover bowl with plastic wrap and refrigerate at least 1 hour.

Nutrition Facts : Calories 118.9 calories, Carbohydrate 12.9 g, Fat 6.4 g, Fiber 2.7 g, Protein 3.4 g, SaturatedFat 0.9 g, Sodium 595.9 mg, Sugar 0.3 g

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