Wasabi Soy Edamame Hummus
Step 1: Thaw out edamame by running under warm water for about 3 minutes or leave in refrigerator for 40 minutes.
Step 2: 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.
Step 3: 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.
Step 4: Transfer hummus to a bowl, garnish, and serve.
Step 5: Hummus may be made up to a day in advance and stored in an airtight container in the refrigerator.
Directions
Step 1: Thaw out edamame by running under warm water for about 3 minutes or leave in refrigerator for 40 minutes.
Step 2: 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.
Step 3: 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.
Step 4: Transfer hummus to a bowl, garnish, and serve.
Step 5: Hummus may be made up to a day in advance and stored in an airtight container in the refrigerator.