Best Pea Wasabi Hummus With Wonton Chips Recipes
PEA-WASABI HUMMUS WITH WONTON CHIPS
This takeoff on traditional hummus features frozen sweet peas and Progresso® chick peas, with some zip from wasabi paste. Served with homemade wonton chips, the flavorful dip is an easy party appetizer.
Provided by Betty Crocker Kitchens
Categories Snack
Time 40m
Yield 24
Number Of Ingredients 12
Steps:
- Cook peas as directed on bag for minimum cook time; drain.
- In food processor, place cooked peas and remaining hummus ingredients except water. Cover; process with on-and-off pulses 10 to 15 times or until partially smooth. With food processor running, pour water through feed tube, processing 10 to 15 seconds or until smooth. (Add additional water for a thinner dip.) Transfer to serving bowl. Cover; refrigerate up to 1 day.
- Heat oven to 375°F. Cut wonton skins diagonally in half. Place half of the skins on ungreased large cookie sheet. Spray with cooking spray; sprinkle with sea salt.
- Bake 8 to 10 minutes or until golden brown and crisp. Transfer to serving platter. Repeat with remaining wonton skins. Serve hummus with chips.
Nutrition Facts : Calories 90, Carbohydrate 14 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving (2 Tablespoons Hummus and 3 Chips), Sodium 180 mg, Sugar 0 g, TransFat 0 g
WASABI AND SOY SAUCE HUMMUS
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
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
PESTO HUMMUS
Try this mashup of hummus and pesto - it is delicious as an appetizer!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 10m
Yield 7
Number Of Ingredients 6
Steps:
- In food processor, place all ingredients except olive oil and crackers. With food processor running, slowly drizzle oil through feed tube. Stop processor once to scrape down sides with spatula. Continue to process until smooth, adding a spoonful of water if necessary to thin out spread.
- Serve with crackers.
Nutrition Facts : Calories 150, Carbohydrate 13 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 0 g, TransFat 0 g
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