Wasabi and Soy Sauce Hummus

Wasabi and Soy Sauce Hummus

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"A healthy hummus, with a sushi-like twist! This is my first ever published recipe, so please be honest and kind in your comments! For my first batch I tried adding a sheet of nori (seaweed). I do not recommend this, unless you REALLY like the flavor of nori, as it completely overpowered the other flavors. Maybe some small slices on top, as a garnish? I've found that this recipe makes a nice condiment on sandwiches, too!"
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1 h 15 m servings 119 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 119 kcal
  • 6%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 12.9g
  • 4%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 596 mg
  • 24%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. Cover bowl with plastic wrap and refrigerate at least 1 hour.


  • Cook's Notes:
  • This recipe is 'medium' hot. For a more mild hummus, use 2 teaspoons of powdered wasabi. For spicier hummus, use your own judgement!
  • I like my hummus somewhat thick and very creamy, but be aware that blending a mixture that is too thick, or for too long, can overheat your blender's motor, which can damage the blender. Try adding more liquid, if necessary.


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Pretty good! I love sushi but found the soya sauce a bit overwhelming in this recipe, will try adding less next time. Love the wasabi flavor though, would go well with some fresh ginger blended ...

I tried your recipe and LOVE it. It is really a new idea from the basic hummus. I didn't put it in my "recipe book" and was concerned I wouldn't find it again. This time I am saving it althoug...

It was ok. My husband didn't like it. If it was just for me, I would make it with less soy sauce.

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