Pea-Wasabi Hummus with Wonton Chips

Prep 20 min
Total 40 min
Servings 24

This takeoff on traditional hummus features frozen sweet peas and Progresso® chick peas, with some zip from wasabi paste. Served with homemade wonton chips, the flavorful dip is an easy party appetizer.

By Betty Crocker Kitchens

Updated October 20, 2016

Ingredients

Hummus

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

Wonton Chips

36

wonton skins (3 1/2-inch square)
Cooking spray
1/2

teaspoon coarse sea salt

Steps

1

Cook peas as directed on bag for minimum cook time; drain.
2

In food processor, place cooked peas and remaining hummus ingredients except water. Cover; process with on-and-off pulses 10 to 15 times or until partially smooth. With food processor running, pour water through feed tube, processing 10 to 15 seconds or until smooth. (Add additional water for a thinner dip.) Transfer to serving bowl. Cover; refrigerate up to 1 day.
3

Heat oven to 375°F. Cut wonton skins diagonally in half. Place half of the skins on ungreased large cookie sheet. Spray with cooking spray; sprinkle with sea salt.
4

Bake 8 to 10 minutes or until golden brown and crisp. Transfer to serving platter. Repeat with remaining wonton skins. Serve hummus with chips.

Spice up the wonton chips by sprinkling with a combination of salt and chili powder.
This is a great make-ahead appetizer. Both the hummus and chips can be made a day in advance. To make the chips a day ahead, bake and cool; store in a covered container at room temperature.
To make wasabi paste from wasabi powder, mix equal parts powder and water until smooth.