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.
NOTES: 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.
Ingredients
Directions
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.