Recipe by COOKGIRl
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!
Top Review by Rita~
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
- 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
Directions See How It's Made
- 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.