3 Variations of Hummus


Boiled chickpeas 600 g
【A】 White sesame paste 135 g
Salt 3/4 tsp
Black pepper Pinch
Water left over from boiling beans 120 ml
Olive oil 180 ml
S&B Wasabi Powder 1 Tbsp
Water 2 tsp
S&B Nanami Togarashi (Assorted Chili Pepper) 1 Tbsp
S&B Oriental Curry Powder 1 Tbsp
Olive oil 1 tsp


  1. Warm boiled chickpeas in hot water for 1 to 2 minutes. Drain water and put chickpeas into a food processor. Blend until it becomes a smooth paste, add【A】, and mix.
  2. Mix S&B Wasabi Powder with the amount of water listed to form a paste, then tightly wrap the paste in plastic wrap and let sit for 5 minutes.
  3. Heat oil and S&B Oriental Curry Powder in a frying pan over low heat to form a paste. Heat until fragrant.
  4. Divide (1) into 3 portions, then add one of the 3 spices, wasabi (2), curry powder (3), and assorted chili pepper paste, to each.