Lemon, wasabi, and white vinegar are unstoppable with sushi and crab-filled spring rolls. Smear over pan-seared salmon or between layers of deli-sliced roast beef. Dollop alongside crab cakes and batter-dipped chicken strips.
Serve as a traditional dipping sauce for sushi. Use as a condiment for roast beef or turkey sandwiches.
19 oz. Garbanzo beans, chick peas
1/4 cup Tahini
1 Tbsp. Robert Rothschild Farm Lemon Wasabi Sauce
2 cloves Garlic, peeled
1 tsp. Lemon juice
1/2 cup Cold water
2 Tbsp. Olive oil
Salt and pepper to taste
Drain chick peas and rinse well. In a food processor, puree together the chickpeas, tahini, Lemon Wasabi Sauce, garlic, lemon juice, water, oil and salt and pepper. Cut pita bread into bite size triangular pieces. Brush pita pieces very lightly with oil. Sprinkle with sesame seeds. Bake pitas in a 325 degrees F oven for 6 - 8 minutes until lightly crisped. Serve hummus in a bowl and dip pitas for great appetizer.