3 cup(s), frozen, cooked according to package directions, cooled under cold water, and drained
4 medium, thinly sliced
1 medium clove(s), quartered
Low sodium soy sauce
1 fl oz, or sweetened Japanese cooking wine (about 2 Tbsp), or dry sherry
Toasted sesame oil
½ tsp, 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.