Ingredients
-
-
2
-
1
-
2
-
1/4
-
1/2
-
1/2
-
3
-
1 1/2
-
1/2
-
1/2
-
1/4
-
1
-
-
1 - 2
Directions
Asian Hummous, Bon Appetit January 2006 Use canned beans for quicker preparation Don’t skip the star anise as it is a key ingredient Good with shrimp chips or Kettle Chips’ brand Spicy Thai potato chips!, This is very interesting and different I like that you can actually taste the cashew butter – it is a good use for it All the flavors blend well together Like other reviewers I just used the 1/2 teaspoon of toasted sesame oil, added 5 tablespoons of water, used unseasoned rice vinegar, and left the anise out (DH is not a fan) Nice change for a different and flavorful kind of hummus , I made 1/5 of the amount and ate it all! Omitted the garlic found the chili-garlic sauce was enough I did use 1/2 teaspoon As for the cashew butter I placed cashews in the blender along with the oils, vinegar and beans and processed till creamy Used just a touch of the soy Love the ginger, cilantro and anise Thanks
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Steps
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1
Done
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In a Blender Add All the Hummous Ingredients. |
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2
Done
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Process Ingredients and If Appliance Is Laboring, Add a Little Bit More of Bean Liquid, 1 Tablespoon at a Time. |
|
3
Done
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Process Until Smooth, Scraping Down Sides of Blender as Necessary. Season to Taste and Adjust Seasoning If Necessary. |
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4
Done
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Transfer Mixture to Serving Bowl and Garnish With Sliced Scallions and Whole Star Anise. |
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5
Done
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Best Prepared 1 to 2 Hours in Advance. Cover Well (and If not Eating Soon, Refrigerate), However Serve at Room Temperature. |
