A bunch of us are heading up to my family cottage for the weekend to get outside, enjoy some fresh air and fires to warm up the chilly evenings, oh, and eat.
I make this for just about every gathering, family birthday party or any other excuse snack.
I’ve tried others and this one is it. Simple, light and perfect.
Since there’s company, I’ll pretend I’m fancy and liven this super easy appetizer up with homemade Furikake and a light olive oil.
Furikake is a Japanese seasoning (Furiakakeru which means sprinkle) is meant for sprinkling on rice and other dishes. Mine is a combination of roasted nori, toasted sesame and wasabi powder.
1 15oz Can Garbanzo Beans (Chickpeas), drained and rinsed
3 Garlic Cloves, small & finely minced
1/3 Cup Tahini, roasted sesame paste
1/2 Lemon, juiced
1/4 Cup Water
2 Tablespoons Olive Oil
1/4 teaspoon Kosher Salt
Combine the drained beans with the remaining ingredients in a food processor and process until smooth. If you find it thick, add 1 tablespoon of water and combine. Taste and adjust your salt as necessary.
1/2 Cup White Sesame Seeds
3 Sheets Nori, roasted seasoned
1 teaspoon Dehydrated Onion Flakes
1/4 teaspoon Wasabi Powder
1/2 teaspoon Salt
1/4 teaspoon Sugar
Heat a dry skillet over medium high heat and add the sesame seeds in one layer.
Shake the pan regularly to toast to a medium tan and the seeds become fragrant.
Remove from heat and pour the seeds into a bowl. Add the wasabi powder, salt and sugar, tossing well to coat and cool.
Break up the nori sheets and in the bowl of a food processor, (or just cut the nori into small pieces) combine the nori with the onion flakes and cooled sesame seeds until everything is small and sprinkleable.
Store in an airtight jar in the fridge for up to 3 months.
To serve, spread the hummus in a wide, shallow bowl or plate. Using a spoon, create a few swirls and pour over the olive oil. Sprinkle over the furikake.