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Pea-Wasabi Hummus with Wonton Chips
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Prep Time:
20 minutes
Total Time:
40 minutes
Elevated hummus with sweet peas, chickpeas, and zesty wasabi. Served with crispy homemade wonton chips - perfect party appetizer!
Ingredients:
  • 1 bag (12 oz) frozen sweet peas
  • 1 can (15 oz) Progresso™ chick peas (garbanzo beans), drained, rinsed
  • 2 tablespoons vegetable oil
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons wasabi paste
  • 2 teaspoons chopped gingerroot
  • 1/2 teaspoon salt
  • 2 cloves garlic, finely chopped
  • 2 tablespoons water
  • 36 wonton skins (3 1/2-inch square)
  • Cooking spray
  • 1/2 teaspoon coarse sea salt
Instructions:
  • Cook the peas according to the instructions on the bag for the shortest cooking time possible, then drain them.
  • Combine cooked peas and the remaining hummus ingredients in a food processor. Pulse 10-15 times until partially smooth. Then, with the food processor running, slowly pour water through the feed tube and process for 10-15 seconds until smooth. Add more water if you prefer a thinner dip. Transfer to a serving bowl, cover, and chill in the refrigerator for up to 1 day.
  • Preheat the oven to 375°F. Slice wonton skins in half diagonally and arrange half of them on a large ungreased cookie sheet. Drizzle with cooking spray and sprinkle with sea salt for added flavor.
  • Bake the wonton skins until they turn golden brown and crisp, for about 8 to 10 minutes. Transfer to a serving platter and repeat with the remaining wonton skins. Serve the hummus with the crispy chips.

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