Ingredients
| 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 |
Directions
- 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.
- 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.
- Heat oil and S&B Oriental Curry Powder in a frying pan over low heat to form a paste. Heat until fragrant.
- Divide (1) into 3 portions, then add one of the 3 spices, wasabi (2), curry powder (3), and assorted chili pepper paste, to each.
