Red Bean Wasabi Hummus

Yep, I did it.

In an attempt to satisfy my cravings for wasabi, I worked it into another random dish. Remember Black Bean Wasabi Potato Salad? Of course you do….it was a huge hit! I’m pretty sure that you’re going to love this one too!

Read Bean Wasabi Hummus
servings: 4? 6? 1? I can’t accurately calculate this because we ate the whole batch in one sitting!

One 15 oz. can red kidney beans
3 cloves garlic
1/2 cup tahini
2 to 3 tsp. wasabi (depending how spicy you want it)
juice of one small lemon
1/4 cup yogurt
1/4 cup water
smoked paprika (for garnish)
chopped parsley (for garnish)
olive oil (for garnish)

ignore the salt in this picture..I ended up not needing to use it!

1. Add all ingredients except water and garnishes in to a blender.
2. If mixture is too thick, add a little water at a time, until the hummus has a creamy consistency.
3. Put on a plate or bowl and add desired garnishes.

I ate this with some beautiful purple, white and orange carrots from the farmer’s market.

I recommend doubling or tripling this recipe if you intent to bring it to a party…it’s gonna go FAST!


6 responses to “Red Bean Wasabi Hummus

  1. Wasabi has such a great flavor, but I never thought to put it in hummus. Sounds like an awesome blend of Asian/Mediterranean!

  2. Kat, this sounds amazing!! Come share on Fit and Fabulous Fridays Have a great weekend!

  3. This is very intriguing… I love hummus and I love wasabi! Thanks for sharing this!

  4. I’ve never made hummus. If it were as kerPOWey as I imagine this to be, I bet I’d lurve it though!

  5. My parents and I just spent the past 20 minutes stuffing our faces with wasabi hummus. Thanks for sharing, girl! šŸ™‚

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