This recipe is intended to be a healthy but satisfying main dish (or snack if you will.) It's topped with natto and spicy, aromatic & tangy hot yuzu sauce! You can also use your own recipe of hummus or your favorite store-bought hummus to make this.*Hummus recipe is adapted slightly from Yotam Ottolenghi & Sami Tamimi’s Basic Hummus on Food 52.*Total Time doesn't include the time to soak chickpeas overnight
Prep Time30 minutesmins
Cook Time45 minutesmins
Inactive Time8 hourshrs
Total Time1 hourhr15 minutesmins
Course: Sides, Main
Cuisine: Japanese Inspired, Middle Eastern Inspired
Servings: 4
Author: Plant-Based Matters
Ingredients
Hummus (use 3/4 cup hummus for the recipe) *
1 1/4cups/ 250 g dried chickpeas
1tspbaking soda
6cups/ 1.5 litter waterfor cooking
3/4cup/ 180 g tahini
1/4cup/ 60 ml freshly squeezed lemon juice
4clovesgarlicroughly chopped
3/4 to 1tspsalt
1/2 - 3/4cup/ 120 - 180 ml cold water
Hummus with Natto & Spicy Yuzu Sauce (start here if you don’t use the hummus recipe above) *
1.5ozEnglish cucumberdiced small (1/4 cup diced)
4tbspnatto(Japanese fermented soybeans)
1scallionthinly sliced
1tsphot yuzu sauce(plus more for serving. see the notes) *
1/4tspsalt(adjust to taste)
3/4cuphummus(see the notes. make your own or store-bought) *
Place dried chickpeas in a large bowl. Cover them with plenty of water (2.5-3 times the volume) and soak overnight.
After soaking, drain the chickpeas. Heat up a medium pot over medium high heat. Transfer the drained chickpeas and add baking soda. Keep stirring for a few minutes. Add water and bring to a boil then reduce the heat to medium low. Keep simmering for 25-30 minutes. Skim off the scums and skins on the surface. Once they are soft enough (a bit mushy) but not completely broken down, use a colander to drain the chickpeas. Let it cool down for 20-30 minutes or so. You can also purée right away without waiting to cool down. I prefer to wait a bit so I can avoid putting hot hummus to the fridge later.
Once the chickpeas are not too hot, start pureeing. In a food processor, combine cooked chickpeas, tahini, lemon juice, garlic and salt. Pulse until finely chopped then leave the processor running and slowly start adding water until it becomes smooth and well incorporated. Alternatively, purée the chickpeas first until smooth and creamy, then start adding the rest of the ingredients as the processor is running. Transfer to a container and let it cool down in the fridge for 30 minutes or longer.
Meanwhile, prepare the Natto & Spicy Yuzu Sauce Topping. In a prep bowl, combine cucumber, natto, scallion, hot yuzu sauce (or yuzu kosho paste + vinegar), and salt. Mix until well combined.
To serve, place the hummus first then top with the natto & spicy yuzu sauce topping as much as you like. Drizzle toasted sesame oil on top and sprinkle toasted sesame seeds. Add extra hot yuzu sauce (optional.)
Notes
My hummus recipe is adapted slightly from Yotam Ottolenghi’s Basic Hummus recipe on Food 52.
When using your own recipe of hummus or store-bought hummus, refer only the ingredients for “Hummus with Natto & Spicy Yuzu Sauce (start here if you don’t use my hummus recipe above)” and skip to Step 4.
If using yuzu kosho paste, try mixing 1 tsp yuzu kosho paste + 3/4 tsp rice vinegar (or regular white vinegar or lemon juice) as a replacement per 1 tsp hot yuzu sauce. Adjust the amount of each ingredients to your preference.
I used 3/4 cup hummus to make a nice size meal. You can adjust the amount to your preference.
Both hummus (if using this recipe) there should be plenty (more than enough for 4 servings or more.) Store leftovers in airtight container and keep in the fridge. Consume within 2-3 days.
Serve as is for a healthy meal or snacking. It’s also delicious with toasted pita bread or crackers.