Tag Archives: parsley

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!

Ingredients:
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!

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Black Bean Wasabi Potato Salad

I am crazy about wasabi. I make sushi just for an excuse to eat it (I’m only halfway kidding here). I’m not quite sure where the inspiration for this dish came from, other than I had some potatoes that needed to be cooked and didn’t want to eat a run-of-the-mill potato salad.

The wasabi is surprisingly not overly spicy. There’s more taste than kick, although maybe you should ask someone whose taste buds aren’t blown out from too much hot sauce over the years.

Black Bean Wasabi Potato Salad

Ingredients:
2 eggs, hard boiled and chopped
2 red potatoes, chopped and boiled
1/2 cup cooked black beans
1/2 cup red onions, diced
1 tbsp. wasabi powder
2 tbsp. rice vinegar
1/4 cup low-fat mayo
2 tbsp. spicy brown mustard
1 garlic clove, grated
2 tbsp. reduced sodium soy sauce
handful of parsley, chopped

1. Combine eggs, potatoes, beans and onions in a medium bowl.

2. Combine the rest of the ingredients in a small bowl and whisk together.

3. Pour sauce and copped parsley over the potato mix and toss until thoroughly combined.

4. Chill for at lease 30 minutes before serving.

This is officially my husband’s favorite dish that I’ve ever made. You should have seen the look on his face when he came home from school expecting to eat a big bowl and I had to break it to him that there was none left. It was a sad moment in our household…


What’s your favorite potato salad recipe?