This Edamame Miso Hummus is inspired by Japanese flavors and my friend Gina from 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.
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.
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.
For other Japanese inspired recipes you can also try making some of my Paleo Okonomiyaki or Miso Infused Truffles.
This recipe is adapted from Healthy Little Vittles.
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!
This looks like such a wonderful, different dip that would be amazing with so many things! I want to dip all the vegetables in it and spread it on wraps! Looks so, so good!
This looks so amazing! would works so well as dip and spread,even in salad!.
My sister in law has a real love of different kinds of hummus. When we do our next potluck, I’ll smile because I know I’m going to get to try some new twist on a great dip. I’ll have to beat her to the apps selection so I can surprise her with this gem.
I’m not allowed to have edamame anymore because of a soy intolerance, and that’s killing me right now because this looks SO GOOD!
The hubs bought a huge bag of edamame at the grocery store a few weeks ago and I’ve been trying to find recipes to use them up in. We love edamame roasted, and boiled but this recipe takes the flavor to the next level!
I have some edamame in my freezer right now and this is perfect! With summer veggies soon to be everywhere, this is the perfect way to enjoy them!
This hummus sounds delicious and the ingredients look like they’d go so well together! Can I also give kudos for your fantastic images? You deserve some accolades!
That sounds so good! I love using miso as a flavoring, and it should give this such depth of flavor!
I love the texture of edamame hummus! The addition of miso is such a great idea for a boost in flavor. The wasabi must give it the perfect amount of kick.
Wow what a creative idea for hummus! I love all things edamame and hummus, so this is kind of the perfect recipe for me!
What kind of radishes are those? I’ve never seen such long and skinny ones before. The color is gorgeous!!
Wow! This is so creative. Such a pretty color and yummy recipe.