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!


Slightly overhead view of edamame dip in round white bowl, on a white plate with pita chips. Text overlay reads "Ginger wasabi edamame Hummus, gimme some oven."
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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!

Close up view of edamame dip in bowl on plate with pita chips, with purple background.



Ginger Wasabi Edamame Hummus

4.43 from 7 votes
Prep: 10 minutes
Total: 10 minutes
Fresh ginger and spicy green wasabi give this edamame hummus a really flavorful punch! Enjoy it with crackers or veggies.
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  • 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.


Serving: 1g, Calories: 64kcal, Carbohydrates: 4g, Protein: 3g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Sodium: 168mg, Fiber: 1g

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!
Closeup view of light green dip in a white bowl, surrounded by pita chips.


Thanks again, Ali! I have an Edamame Dip recipe but I absolutely love this amped-up version! Can’t wait to try it!


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4.43 from 7 votes (7 ratings without comment)

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  1. Claire says:

    So good, loved the flavors!

    1. Rachel Gurk says:

      So glad you liked it! Thanks for leaving a review!

  2. jacqui says:

    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

    1. Rachel Gurk says:

      fresh ginger! I’ve never seen edamame in a can? But they would probably work…

  3. Cookin Canuck says:

    Oh, love this combination of flavors. That opening shot is gorgeous…great colors!

  4. JulieD says:

    Woah, Ali and Rachel, this looks awesome!!

  5. carrian says:

    You both are crazy talented. Love this guest post, ladies!

  6. The Peace Patch says:

    holy hot hummus! This looks soooo good…a fabulous change from ho-hum-hummus. :)
    Thank you for sharing the recipe…cheers!