Wasabi Soy Sauce Edamame Hummus

Cooking Time

15 minutes

Difficulty

Serves Up To

6

Nutrition Information

Total Fat17.7g
Cholesterol0.0mg
Sodium321.1mg
Potassium199.2mg
Total Carbohydrate13.8g
Dietary Fiber5.2g
Sugars5.0g
Protein10.3g

Directions

  1. Thaw out edamame by running under warm water for about 3 minutes or leave in refrigerator for 40 minutes.

  2. Use food processor or high-powered blender to chop almonds into a fine powder. Add thawed edamame and water. Process for about 2 minutes until mixture has a creamy consistency.

  3. Add sesame oil, soy sauce, ginger, brine, wasabi, rice vinegar, and cayenne (optional) and process for 3 more minutes until everything is pureed and combined. Taste hummus. Add salt, if necessary and process once more.

  4. Transfer hummus to a bowl, garnish, and serve.

    Hummus may be made up to a day in advance and stored in an airtight container in the refrigerator.

Notes

Wasabi almonds take the place of traditional tahini, adding a nuttiness and creaminess to the hummus when pureed.

Garnish hummus with chopped Wasabi Soy Sauce Almonds, sesame seeds, or a drizzle of sriracha.

Serve with Nut Thins crackers, fried wontons, or vegetables.

Ingredients

  • 12oz bag frozen shelled edamame
  • ½ cup Wasabi Soy Sauce Almonds
  • ½ cup water
  • 1 tsp toasted sesame oil
  • 1 tbs soy sauce
  • 2 tbs pickled ginger
  • ½ tbs pickled ginger brine
  • 1 tbs wasabi
  • 3 tsp rice vinegar
  • 1 tsp cayenne (optional)
  • Salt to taste