This is my twist on a dish from the River Palm Terrace Restaurant in Edgewater, N.J. They’ve offered a version of it on their menu as a permanent “special” for nearly 2 decades. It looks complicated based on the number of steps, but it really is a simple recipe, and a guaranteed crowd-pleaser.
I like to serve it with brown or basmati rice drizzled with toasted sesame oil & tossed with sautéed shiitakes & sesame seeds, and steamed or stir-fried spinach or baby bok choy.
Note: This has a real wasabi kick; for less heat, use 1 cup each wasabi paste and flour.
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