Ginger-Garlic Hummus

Recommend serving with cucumber rounds or red bell pepper strips. This is a flavorful appetizer. I have only had the chance to serve this once but I had great success with it. Gourmet Magazine

• Ready In: 10 mins
• Yields: 2 1/2 cups

Ingredients

• 1  garlic clove, peeled
• 1  inch  piece peeled fresh ginger
• 2  cups garbanzo beans, drained, 3 tablespoons liquid reserved (chickpeas, from two 15-ounce cans)
• 1⁄4 cup smooth cashew butter
• 3  tablespoons  unseasoned rice vinegar
• 1 1⁄2 teaspoons soy sauce
• 1⁄2 teaspoon  chili-garlic sauce
• 1⁄2 teaspoon  freshly ground star anise
• 1⁄4 cup  chopped fresh cilantro
• 1  green onion, chopped
• 2  whole star anise (optional)

Directions

1. Using on/off turns, mince garlic and ginger in processor. Add beans, reserved bean liquid, cashew butter, rice vinegar, soy sauce, chili-garlic sauce, and ground star anise. Process mixture to coarse puree. Add cilantro and green onion; process to combine. Transfer to bowl; garnish with whole star anise, if desired.
2. *Available in the Asian foods section of many supermarkets and at Asian markets.