2⅛ oz, thinly sliced
1 clove(s), medium, quartered
3 cup(s), (shelled), cooked
Low sodium soy sauce
1 fl oz, or sweetened Japanese cooking wine (about 2 Tbsp)
Toasted sesame oil
½ tsp(s), or to taste
- Place all ingredients in a food processor fitted with a chopping blade; pulse a few times, scrape down sides of bowl and process until smooth. Season with salt, if desired.
- To store, scrape into a medium bowl, cover and refrigerate for up to 4 days; return to room temperature before serving.
- Yields about 1/4 cup of hummus per serving.