|Boiled chickpeas||600 g|
|【A】 White sesame paste||135 g|
|Water left over from boiling beans||120 ml|
|Olive oil||180 ml|
|S&B Wasabi Powder||1 Tbsp|
|S&B Nanami Togarashi (Assorted Chili Pepper)||1 Tbsp|
|S&B Oriental Curry Powder||1 Tbsp|
|Olive oil||1 tsp|
- 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.