Prep 15 mins
Cook 0 mins
Bon Appetit January 2006. Use canned beans for quicker preparation. Don't skip the star anise as it is a key ingredient. Good with shrimp chips or Kettle Chips' brand Spicy Thai potato chips!
- 2 garlic cloves
- 1 tablespoon fresh ginger, grated
- 2 cups garbanzo beans, cooked (*drain but reserve the bean liquid*)
- 1⁄4 cup smooth cashew butter
- 1⁄2 teaspoon regular sesame oil
- 1⁄2 teaspoon toasted sesame oil
- 3 tablespoons seasoned rice vinegar
- 1 1⁄2 teaspoons soy sauce
- 1⁄2 teaspoon chili-garlic sauce (more for spicier version)
- 1⁄2 teaspoon freshly ground star anise
- 1⁄4 cup fresh cilantro, chopped (NOT dried)
- 1 scallion, chopped
- 1 -2 whole star anise
- sliced scallion
- In a blender add all the hummous ingredients.
- Process ingredients and if appliance is laboring, add a little bit more of bean liquid, 1 tablespoon at a time.
- Process until smooth, scraping down sides of blender as necessary. Season to taste and adjust seasoning if necessary.
- Transfer mixture to serving bowl and garnish with sliced scallions and whole star anise.
- Best prepared 1 to 2 hours in advance. Cover well (and if not eating soon, refrigerate), however serve at room temperature.
I made 1/5 of the amount and ate it all! Omitted the garlic found the chili-garlic sauce was enough I did use 1/2 teaspoon. As for the cashew butter I placed cashews in the blender along with the oils, vinegar and beans and processed till creamy. Used just a touch of the soy. Love the ginger, cilantro and anise. Thanks
This is another recipe I was not sure if the ingredients are going to work in the recipe. It does! This hummous is not oily as the original version with olive oil, but what it lacks in richness, it shows itself in forward tasting spices. I did not have cashew butter and blended a equal amount of roasted cashews and almonds. About 5 T of liquid is needed to make this dip. Do not much care for the taste of star anise and did not use for this recipe. Thank you Cookgirl for posting this recipe. Made for Asian forum's unrated Asian recipe tag.
This is very interesting and different. I like that you can actually taste the cashew butter - it is a good use for it. All the flavors blend well together. Like other reviewers I just used the 1/2 teaspoon of toasted sesame oil, added 5 tablespoons of water, used unseasoned rice vinegar, and left the anise out (DH is not a fan). Nice change for a different and flavorful kind of hummus.