Fresh ginger and spicy green wasabi give this edamame hummus a really flavorful punch! Enjoy it with crackers or veggies.
And Ali herself? The nicest, sweetest, coolest person you’ll ever meet. Thanks for helping me out, Ali!
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!
- 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
- 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.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Thanks again, Ali! I have an Edamame Dip recipe but I absolutely love this amped-up version! Can’t wait to try it!