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Ginger Hummus

By Chef John Ash

Classic hummus is made with garbanzo beans and tahini (sesame butter). This mix changes it up a bit as you’ll note. It’s very simple to make and delicious as a dip for raw vegetables, as a spread for sandwiches or served as is with crisp pita chips. Any of the Sonoma Cutrer Chardonnays would be delicious with this. An easy make ahead snack for game day!

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    Serves 2

    Total Time 20 minutes

    Prep Time 20 minutes

    Difficulty Level Beginner


    2 tsp chopped garlic

    1 tbsp peeled and finely chopped fresh ginger

    2 c garbanzo beans (from two 15-oz cans), drained and rinsed

    1/4 c cashew or peanut butter

    1 tbsp soy sauce

    1 tsp Asian chili sauce such as Sriracha, or to taste

    1/4 tsp ground cumin

    1/3 c chicken or vegetable stock, or water

    1/4 c fresh lemon juice, or to taste

    1/4 c chopped fresh cilantro

    1 green onion, chopped


    1. Add garlic, ginger, beans, cashew butter, soy sauce, chili sauce, and cumin to a food processor and pulse to chop. Add the stock and lemon juice and process till nearly smooth but still with a little texture.

    2. Add cilantro and green onion and pulse a couple of times to just combine. Store covered and refrigerated up to a week.

    3. Makes about 2-1/2 cups.

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