Sweet Pea–Wasabi Hummus with Wonton Chips
Ingredients
HUMMUS
- 1 bag 12 oz frozen sweet peas (2 cups)
- 1 can 15 oz garbanzo beans, drained, rinsed
- 2 tablespoons vegetable oil
- 1 tablespoon toasted sesame oil
- 2 teaspoons wasabi paste
- 2 teaspoons chopped gingerroot
- 1 ⁄2 teaspoon salt
- 2 cloves garlic finely chopped
- 2 tablespoons water
WONTON CHIPS
- 36 wonton skins 31⁄2-inch square
- Cooking spray
- 1 ⁄2 teaspoon coarse sea salt
Instructions
- Cook peas as directed on package for minimum cook time; drain.
- In food processor, place cooked peas and remaining hummus ingredients except water.
- Process with on/off pulses 10 to 15 times or until partially smooth.
- With food processor running, add water, processing 10 to 15 seconds or until smooth. (Add additional water for a thinner dip. )
- Transfer to serving bowl.
- Cover; refrigerate up to 1 day.
- Heat oven to 375°F.
- Cut wonton skins diagonally in half.
- Place half of the skins on ungreased large cookie sheet.
- Spray with cooking spray; sprinkle with sea salt.
- Bake 8 to 10 minutes or until golden brown and crisp.
- Transfer to serving platter.
- Repeat with remaining wonton skins.
- Serve hummus with chips.
Notes / Tips / Wine Advice:
This is a great make-ahead appetizer. Both the hummus and chips can be made a day in advance. To make the chips a day ahead, after they’re baked and cooled, store them in a covered container at room temperature.
