Wasabi Soy Sauce Edamame Hummus

Cook Time





Serves Up To



Nutrition Information

Total Fat17.7g
Total Carbohydrates13.8g
Dietary Fiber5.2g


  • 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


  1. 1

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

  2. 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. 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. 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.

Made with these products:

Wasabi & Soy Sauce Almonds Photo

Wasabi & Soy Sauce Almonds

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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.

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