Fresh ginger and spicy green wasabi give this edamame hummus a really flavorful punch! Enjoy it with crackers or veggies.
I’m so happy to have Ali of Gimme Some Oven here. Ali is insanely talented and a major go-getter. Ali’s site never disappoints! She features fun recipes and gorgeous photos.
And Ali herself? The nicest, sweetest, coolest person you’ll ever meet. Thanks for helping me out, Ali!
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I couldn’t be happier to be guest posting today for Rachel as she takes time to spend with her sweet new baby!
In honor of the new year and healthy-eating resolutions, I am excited to introduce you to one of my favorite dips – Ginger Wasabi Edamame Hummus.
We have a local hummus brand in Kansas City that has been making a similar dip for years. But after buying it so many times, I finally decided it was time to try and make my own. So I rounded up the ingredients and let the food processor do its work. In no time, this green goodness was ready to go. And pretty sure it rocked my socks off.
To be honest, I’m not sure how this flavor combination could not be a winner. I am all for any excuse to eat ginger and wasabi! But it turns out that in addition to being awesome with your sushi, they make a rockin’ dip. You can add as much or as little to you want for this recipe, but I like a little heat and that sweet kick of ginger. So mine ended up being super flavorful, which is exactly what I like in a healthy dip. I also liked using the edamame for a little extra “green” action.
So if you are looking for a healthy new dip to try in the new year (especially for some – ahem – big football games coming up), give this one a go!
Ginger Wasabi Edamame Hummus
Ingredients
- 2 cups shelled edamame (12 oz. bag)
- ¼ cup tahini
- 1 teaspoon minced ginger root
- 2 teaspoons wasabi, or to taste
- 4 cloves garlic, peeled
- 1 tablespoon soy sauce
- ¼ cup water
Instructions
- Combine edamame, tahini, ginger, wasabi, garlic and soy sauce in a food processor.
- Pulse until blended, then stream in the water (while still blending) until the hummus reaches your desired consistency.
- Season with additional wasabi, ginger and/or soy sauce if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
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Thanks again, Ali! I have an Edamame Dip recipe but I absolutely love this amped-up version! Can’t wait to try it!
So good, loved the flavors!
So glad you liked it! Thanks for leaving a review!
thank you this hummus looks amazing. excuse my ignorance but can I used edamane beans from a can? also, which ginger is best? I use pink ginger with sushi I make, or do you recommend fresh or dried ginger? :) thanks
fresh ginger! I’ve never seen edamame in a can? But they would probably work…
Oh, love this combination of flavors. That opening shot is gorgeous…great colors!
Woah, Ali and Rachel, this looks awesome!!
You both are crazy talented. Love this guest post, ladies!
holy hot hummus! This looks soooo good…a fabulous change from ho-hum-hummus. :)
Thank you for sharing the recipe…cheers!