Wasabi and Soy Sauce Hummus

Ingredients

• 1 (15 ounce) can chickpeas (garbanzo beans), drained with liquid reserved
• 3 tablespoons soy sauce
• 2 tablespoons olive oil, or more to taste
• 2 tablespoons lemon juice
• 1 tablespoon tahini (optional)
• 1 tablespoon wasabi powder
• 1 clove garlic
• 1/4 teaspoon ground black pepper

Directions

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.

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.

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.

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