Living with my Vietnamese sister in law the last five months I've been experimenting with more Asian spices and flavors (using some of the staples she's added to the cupboard collection). This is my favorite hummus and I am a hummus junkie. Really, you must make this. It's exotic, refreshing and down right tasty. And perfect for a hot day with Persian cucumbers to dip in.
1 can garbanzo beans
1 Tbsp tahini
1 tsp minced ginger
1-2 cloves fresh garlic, minced
1 tsp rice vinegar
1 tsp chili sesame oil (or more if you like it hot)
1 tsp toasted sesame oil
1 tsp soy sauce
2 Tbsp lime/lemon juice (
2 Tbsp chopped scallions
2 Tbsp chopped Thai basil or mint
sesame seeds for decor (I would have used black if I had them)
Whirl the ginger, tahini, garlic, oils,soy sauce, lime juice, and vinegar in food processor until smooth. Add the drained garbanzo beans and blend until smooth. Add the scallions and Thai basil and whirl again until incorporated. Pour into a bowl and top with sesame seeds and drizzle with toasted sesame oil if desired. This is amazing with Persian or English cucumbers.
Please make this, it's so good!