Salads & Salad Dressings
Hummus makes a great dip or sandwich spread. Shio-koji deepens the flavors of this spread.
Ingredients (makes 2 cups)
2 cloves of garlic, chopped
½~1 teaspoon cumin
¼ cup lemon juice
¼ cup water
1 can (400 g) cooked chickpeas (garbanzo beans), drained and rinsed
½ c tahini (in Japan, you can use neri-goma, add another ¼ teaspoon of cumin)
2 teaspoons shio-koji
- Put all the ingredients into a blender or food processor and blend until smooth. Scrape the sides of the blender, as necessary. Add a little extra water if it is too stiff.
Refrigerated, it will last for one week.