Wasabi Ginger Hummus

For the wasabi ginger hummus, first rinse 250 g (at least 12 hours) of soaked chickpeas and simmer in fresh water for 1 1/2 to 2 hours, then strain.

Peel and chop garlic, peel and grate ginger, squeeze lemon. Puree all ingredients with a hand blender to a creamy mass and season the wasabi ginger hummus with salt and pepper.

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