Wasabi Soy Sauce Edamame Hummus
Thaw out edamame by running under warm water for about 3 minutes or leave in refrigerator for 40 minutes.
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.
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.
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
Included in this recipe