Wasabi Soy Sauce Edamame Hummus

Cooking Time

15 minutes


Serves Up To


Nutrition Information

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


  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.


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.


  • 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

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