Wasabi and Soy Sauce Hummus

1. 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.

2. 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.

3. 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.

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

Cook's Notes:

This recipe is 'medium' hot. For a more mild hummus, use 2 teaspoons of powdered wasabi. For spicier hummus, use your own judgement!

I like my hummus somewhat thick and very creamy, but be aware that blending a mixture that is too thick, or for too long, can overheat your blender's motor, which can damage the blender. Try adding more liquid, if necessary.