Sansho Hummus

I served this dish with donabe steamed vegetables at a summer festival at the shop and it was such a big hit among the guests. You can (literally) just whip it up with all the high quality pantry ingredients to create this creamy high-protein dip with rich sesame flavors and aromatic kick from Stone-Ground Sansho Powder. Besides the steamed vegetables, this dip is also great with sandwich, steaks, or just with crackers.

Yield

About 1 1/2 cup (360 ml)

Ingredients

• 1 can (15 oz / 420 g) garbanzo beans, drained, rinsed, and drained well
• 2 tablespoons golden sesame paste
• 2 tablespoons liquid shio-koji
• 2 tablespoons rice vinegar
• 2 tablespoons golden sesame oil
• 2 tablespoons water
• 2 tablespoons roasted golden sesame seeds
• 1 teaspoon sansho powder

Procedure

1. Combine the first 5 ingredients in a food processor. Puree until smooth. Transfer to a bowl.
2. Add the sesame seeds and sansho powder. Mix well.
3. Serve with steamed vegetables or crackers.

*This hummus can keep in refrigerator for a few days.

We served hundreds of servings of donate-steamed vegetables with sansho hummus at the summer festival, and they were so popular!