Wasabi Hummus
Zingy Japanese Hummus Recipe
Wasabi Hummus is a fresh, spicy, Japanese-inspired hummus with a kick of wasabi, lemon and spring onions - slightly sharp and full of attitude... 💚
Squeeze it like you mean it for Wasabi Hummus! A mild wasabi zing straight from the Japanese tube into nutty hummus. Wasabi brings a lightly sharp, nose-tingling warmth that wakes everything up in one hit. No mercy, just flavor...
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Squeeze it like you mean it for Wasabi Hummus! A mild wasabi zing straight from the Japanese tube into nutty hummus. Wasabi brings a lightly sharp, nose-tingling warmth that wakes everything up in one hit. No mercy, just flavor...
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Why We Love It!
- Japanese-inspired Hummus: one simple bite and you're in that sushi-or-sashimi vibe!
- Punch: Wasabi Hummus adds this little zingy spicyness to hummus and to every dish you pair it with...
- Quick & Easy: big flavor impact with just a few ingredients
- It's vegan!
What Is Wasabi Hummus?
Wasabi Hummus is a super fresh, mildly spicy twist on classic hummus. It’s a true fusion spread where Middle Eastern nutty chickpeas and sesame tahini meet the bright, punchy kick of Japanese wasabi.
Hummus is a real pantry staple in our kitchen, so we love adapting it to the seasons, the ingredients we have on hand, and whatever global flavors we’re craving at the moment. This Wasabi Hummus is one of our favorite variations – it elevates classic hummus from nutty to fresh, zingy and Asian-inspired.
And yes, it’s surprisingly versatile: it pairs perfectly with sushi bowls, veggies, grilled chicken… and if we have Wasabi Hummus in the fridge, dare we say it… we even love it next to a good piece of steak!
Ingredients
Mochito
left to right top to bottom – check our ‘Recipe’ card below for quantity info
- Lemon juice: gives a fresh natural acidity
- Roasted sesame oil: just a tiny dash adds a delicious Asian undertone – go easy, because it becomes intense quickly
- Roasted sesame seeds: store-bought or toast seeds in a dry pan over medium heat, shaking regularly, until they start to smell nutty and turn golden – stay with them, it goes fast
- Black sesame seeds: adds nice visual contrast
- Hummus: homemade Classic Hummus is best, but a good-quality store-bought one can totally do the job
- Wasabi Paste: the star for the hummus and the dressing
- Rice vinegar: tangy and light, for the dressing
- Extra virgin olive oil
- Spring onion: we chopped them diagonally for a bold look
How To Make Wasabi Hummus
Mix Hummus
Add the hummus, lemon juice and wasabi - for the hummus - to a bowl and mix very well. Hummus can be a bit stubborn, so press it against the sides of the bowl first to loosen it up, then stir until completely smooth and well combined
Whisk Dressing
Whisk together roasted sesame oil, wasabi - for the dressing, rice vinegar and extra virgin olive oil in a bowl until well combined. The mixture will form beautiful ‘cloud-like’ emulsions as it comes together
Plate
Finally spoon the hummus onto a nice serving plate and use the back of a spoon to carve in a swirl. Drizzle the dressing generously over the top. Scatter over toasted white and black sesame seeds, then finish with the fresh sliced spring onions. Serve and enjoy your bold, creamy Wasabi Hummus.
Serving Tips & Pairings
- Snack: Scoop it with Totopos or Pinsa Romana
- Raw Veggies: Especially great with cucumber – we zest the peel for a fresh finish – or a mix of Belgian endives, crisp celery and kohlrabi sticks, cauliflower, bell pepper… whatever you fancy!
- Mezze: Serve alongside Whipped Feta, Pa Amb Oli and Trampó
- Sandwich: Spread your sandwich generously with wasabi hummus, add Funghi Trifolati, a piece of fish or grilled chicken on top, and you’re done!
- Side: When we have a batch of Wasabi Hummus, we eat it with about anything, sounds weird but even with Quipe or Tagliata di Manzo
Substitutions & Variations
- Topping Twist: Top it with Japanese seaweed salad, cilantro, chives or parsil
- Citrus kick: Add lemon or lime zest for a fresh, bright lift
- Extra Ginger: Grate in a little fresh ginger for a nice variation
- Umami boost: Mix in a little miso or drizzle with some soy sauce
- Japanese Pasta: Add a splash of mirin (Japanese sweet cooking wine) and a little water to the wasabi hummus, to make it a little more liquid, then toss it through soba noodles for an easy Japanese-style noodle dish!
FAQs
Yes, you can definitely prepare it in advance, but best assemble it just before serving.
The hummus can be made up to 3 days ahead and stored in the fridge. The dressing can also be prepared in advance, just give it a good shake before using. The sesame seeds can be toasted ahead of time and kept dry until needed. The spring onions are best sliced just before serving so they stay fresh and crisp.
Recipe
Wasabi Hummus
Zingy Japanese Hummus Recipe
Wasabi Hummus is a fresh, spicy, Japanese-inspired hummus with a kick of wasabi, lemon and spring onions - slightly sharp and full of attitude...Â
Squeeze it like you mean it for Wasabi Hummus! A mild wasabi zing straight from the Japanese tube into nutty hummus. Wasabi brings a lightly sharp, nose-tingling warmth that wakes everything up in one hit. No mercy, just flavor...Ingredients
- 1 tspn lemonjuice
- ¼ tspn roasted sesame oil - for the dressing - don't overdo it
- ½ tspn roasted sesame seeds
- ½ tspn black sesame seeds
- 300 g hummus
- 15 g wasabi paste - for the hummus
- 10 g wasabi paste - for the dressing
- 1 tspn rice vinegar
- 1 tbsp extra virgin olive oil
- 1 tbsn chopped spring onion
Instructions
- Add the hummus, lemon juice and wasabi - for the hummus - to a bowl and mix very well. Hummus can be a bit stubborn, so press it against the sides of the bowl first to loosen it up, then stir until completely smooth and well combined
- Whisk together roasted sesame oil, wasabi - for the dressing, rice vinegar and extra virgin olive oil in a bowl until well combined. The mixture will form beautiful ‘cloud-like’ emulsions as it comes together
- Finally spoon the hummus onto a nice serving plate and use the back of a spoon to carve in a swirl. Drizzle the dressing generously over the top. Scatter over toasted white and black sesame seeds, then finish with the fresh sliced spring onions. Serve and enjoy your bold, creamy Wasabi Hummus
Notes
- Lemon juice: gives a fresh natural acidity
- Roasted sesame oil: just a tiny dash adds a delicious Asian undertone - go easy, because it becomes intense quickly
- Roasted sesame seeds: store-bought or toast seeds in a dry pan over medium heat, shaking regularly, until they start to smell nutty and turn golden - stay with them, it goes fast
- Black sesame seeds: adds nice visual contrast
- Hummus: homemade Classic Hummus is best, but a good-quality store-bought one can totally do the job
- Wasabi Paste: the star for the hummus and the dressing
- Rice vinegar: tangy and light, for the dressing
- Extra virgin olive oil
- Spring onion: we chopped them diagonally for a bold look
Nutrition
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