This Edamame Miso Hummus is inspired by Japanese flavors and my friend Gina from Healthy Little Vittles.
Healthy Little Vittles
Who is my friend Gina you ask... well she is amazing awe inspiring woman who changed her life for the better with food. We met through Broma Bakery's Online Food Photography Course and noticed our photography style is quite similar. We also started our food blogs just a month apart and we both try to balance taking care of our babies and our businesses from the comfort of our homes. Now we talk and chat via Instagram and if she didn't live so far away I would of met her already.
She is a certified Health Coach and on top of that she also provides mentorship on food photography so if any of you need any tips she would be the person I would reach out too.
Edamame Miso Hummus
I wanted to share one of my favorite recipes of hers with a little twist, because that is what I do! It's actually not far from Gina's original recipe. You'll see why in a moment.
Now the beauty of dips in general is that you throw everything in a food processor and your done! To make this Edamame Miso Hummus, you of course start with some edamame. You can find a bag easily in the frozen section of any market now. However if you are lucky you might find some fresh at the farmers market. I've only come across it once and I have to say it was the best edamame I've had.
Japanese Inspired Flavors
In Gina's recipe she used sesame oil, so that got me thinking that I can bring forward more Japanese flavors by adding some fresh ginger, garlic and miso. While it was blitzing in the food processor I noticed that the green color was not as strong, so I added a touch of wasabi and some matcha sesame salt. That brought the color back and also added a touch of spice and earthiness. To finish and garnish the dish I drizzled more sesame oil and dusted more of the matcha sesame salt.
You all know how I love a grazing platter and this Edamame Miso Hummus provided a great starting point on putting one together. I roasted some veggies I bought at the farmers market with some olive oil and salt and pepper.
Then I added some fresh baby tomatoes and slices of cucumber. A little bowl of truffle marcona almonds and some wedges of nectarine give a nice counter balance to Japanese flavors.
Instead of crackers or bread I opted with some nori sheets and it made for a makeshift vegan hand roll! Adding a little bit of Japan to my normal platters was a nice change and would so do it again.
You can check out Gina's original Edamame Hummus Recipe here. I have also made her breakfast pizza and it's so easy and to die for. For her very inspirational story you just have to read her path to health.
- 12 oz Packet of frozen edamame shelled
- 1 Teaspoon Minced Garlic
- 1 Teaspoon Minced Ginger
- 2 Teaspons Sweet White Miso
- 1 Teaspoon Wasabi Paste
- 2 Tablespoons Sesame Oil
- ¼ Cup Tahini
- ½ Cup Water
- ½ Teaspoon Kelp Flakes or Salt
- 1 Teaspoon Matcha Sesame Salt
- 1 Teaspoon Fine Ground Pepper
Grilled Vegtables (optional)
- Baby Squash
- Sesame Oil
- Salt and Pepper
Non Cooked Items (optional)
- Sliced Cucumber
- Baby Tomatoes
- Nori Sheets
- To make the hummus prepare the edamame according to package directions and place the shelled edamame in the food processor with all the hummus ingredients. Blitz until smooth. Taste and add more salt and pepper to taste. Place in a bowl and drizzle more sesame oil and matcha on the top.
- (optional) To make the roasted vegetables pre-heat your oven to 350 degrees and then on a sheet pan place all your vegetables in a single layer and drizzle some olive oil and season with salt and pepper. Roast for 15 minutes.
- (optional) To put together the platter arrange the roasted and fresh vegtables on a board or large plate and serve with the Edamame Miso Hummus. Enjoy!